PARSNIP ROSEMARY DINNER ROLLS
Easy healthy rosemary dinner rolls made from just 8 ingredients. Flourless dinner rolls. These dinner rolls are made from parsnips. Made in just 20 minutes. Moist, dense, and chewy making them a delicious side dish to any meal.
Provided by purelytwins
Time 25m
Number Of Ingredients 11
Steps:
- Pre heat oven to 350 degrees.
- Place cooked parsnips, coconut oil, egg and spices in blender.
- Pour batter into bowl and hand stir in arrowroot one tablespoon at a time.
- Scoop dough onto baking sheet.
- Spread a light layer of olive oil on top and sprinkle with fresh rosemary and more sea salt if desired.
- Place pan in oven and bake for 20 minutes.
ROASTED PARSNIPS WITH ROSEMARY
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- In a bowl, combine parsnips, butter, rosemary, salt and a pinch of pepper; toss to coat evenly. Transfer parsnips to a parchment lined baking sheet and spread in a single layer.
- Roast, stirring half way through, until lightly browned and tender, about 35 minutes.
ROASTED PARSNIPS WITH ROSEMARY
Rosemary enhances the flavor of these little oven-baked parsnip fries.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Roast until tender and golden, about 20 minutes, stirring halfway through.
Nutrition Facts : Calories 168 g, Fat 7 g, Fiber 7 g, Protein 2 g, SaturatedFat 1 g
ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC
Parsnips are carrots' sweeter cousins, with a rich, nutty flavor. Though they don't pack the beta-carotene that their orange relatives offer, they're a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it's worth it.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 9 grams
SAUTEED TURNIPS AND PARSNIPS WITH ROSEMARY
Categories Vegetable Side Sauté Vegetarian Rosemary Parsnip Turnip Fall Shallot Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oil and butter in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook turnips, stirring occasionally, until crisp-tender, about 5 minutes. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes. Add garlic, rosemary, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 3 minutes more.
BAKED PARSNIP FRIES WITH ROSEMARY
This recipe for roasted parsnips with rosemary is a healthy alternative to French fries.
Provided by Rozanne Gold
Categories Side Bake Low Cal Rosemary Parsnip Healthy Low Cholesterol Bon Appétit
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
- Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.
ROAST PARSNIPS WITH MAPLE SYRUP & ROSEMARY
Bring out the sweetness of this classic roast accompaniment with maple syrup and sprigs of rosemary for a low-fat yet delicious side dish
Provided by Sara Buenfeld
Categories Side dish
Time 55m
Number Of Ingredients 6
Steps:
- Halve the parsnips down their length (as they are not too big, the cores shouldn't be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.
- Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.
Nutrition Facts : Calories 116 calories, Fat 1 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
SIMPLE PARSNIP PANCAKES
This recipe is so simple and delicious. There is no added sugar and it is gluten- and dairy-free. Great as part of a breakfast or brunch. These are savory and delicious on their own without any condiments but feel free to experiment.
Provided by Catherine Boynton
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
- Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 14.7 g, Cholesterol 137.6 mg, Fat 13 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 2.4 g, Sodium 641.1 mg, Sugar 4.4 g
ROSEMARY ROASTED POTATOES AND PARSNIPS
A combination of crispy roasted root vegetables is an essential part of any British roast dinner. I heap them all together on a serving dish and let my guests serve themselves. The vegetables can be prepared and parboiled, then set aside until you're ready to pop them into the oven to roast.
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
- Put the potatoes, sweet potatoes and parsnips into a large pot of cold salted water. Bring to a boil, then turn the heat down to a gentle simmer. Cook for 5 minutes and then drain in a colander. (If you are preparing ahead of time, you can now set the vegetables aside, or keep them in the fridge until you are ready to roast.)
- Pour the vegetable oil into a large roasting pan and heat it in the oven for 5 minutes. Add the vegetables to the hot oil and toss to coat. Sprinkle with the salt and pepper and add the rosemary sprigs. Carefully toss again.
- Pop the vegetables in the oven and roast for 30 minutes. Turn the vegetables and add the garlic, then roast until the vegetables are crispy and golden on the outside, about 30 minutes more.
ROASTED PARSNIPS WITH ROSEMARY
These parsnips are cut in sticks to resemble French fries and are seasoned with rosemary, Dijon mustard and Worcestershire sauce. Serve them as a side dish with a seasonal winter meal.
Categories Sides
Yield Serves 6.
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.
- Combine all ingredients in a bowl; toss to coat.
- Place parsnips in a single layer in a parchment paper-lined rimmed baking sheet.
- Bake, stirring occasionally, until parsnips are tender and lightly browned, about 30 minutes.
Nutrition Facts : Calories 128 calories, 5.1 g fat, 1.5 g protein, 20.7 g carbohydrate, 5.6 g fibre, 468 mg sodium
PARSNIP ROSEMARY MUFFINS
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 1h25m
Yield Makes 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 14 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.
- Whisk together flours, sugar, bakingpowder, and 1/2 teaspoon salt in a large bowl. Whisk togetheryogurt, oil, eggs, and egg whites in amedium bowl. Fold yogurt mixture into flour mixture, then gently fold in parsnipand rosemary until combined.
- Spoon batter into baking cups untileach is three-quarters full. Sprinkle each muffin witha pinch of coarse salt. Bake until atoothpick inserted into the center of eachcomes out clean, about 25 minutes.Transfer pans to wire racks, and let coolfor 10 minutes. Turn out muffinsonto racks, and let cool completely.
Nutrition Facts : Calories 143 g, Cholesterol 32 g, Fat 5 g, Fiber 1 g, Protein 4 g, Sodium 232 g
ROSEMARY PARSNIP CASSEROLE (THANKSGIVING)
From the "Food Editors' Favorites Cookbook," this recipe comes from Kathleen Kelly, Wichita Eagle-Beacon. Haven't made it yet but it sounds good (and fattening)!
Provided by Oolala
Categories Vegetable
Time 45m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Peel and boil parsnips in salted water until tender.
- Drain and cut each in half lengthwise, or slice in rounds if parsnips are large.
- Arrange half of the parsnips in the bottom of a greased 1 1/2 quart baking dish.
- Dot with half the amount of butter, sprinkle with half the amount of rosemary, flour and cheese.
- Drizzle with half the amount of "half and half.".
- Repeat layers.
- Mix cracker crumbs with melted butter and sprinkle over casserole.
- Bake, uncovered, in a 400 degree oven for 20 minutes.
Nutrition Facts : Calories 270.5, Fat 22.2, SaturatedFat 13.8, Cholesterol 64, Sodium 199.7, Carbohydrate 13.3, Fiber 0.3, Sugar 0.2, Protein 5.3
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