MAPLE-ROAST PARSNIPS
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F.
- Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.
- Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces.
- Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden brown.
- To serve place on a clean serving dish.
MAPLE-GLAZED PARSNIPS
Olive oil is often used as a building block for cooking, but in this recipe extra virgin olive oil isn't just a background ingredient. The fruity flavor of olive oil pairs well with earthy parsnips and sweet-tart dried cranberries while also giving a shiny coating.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine 1/2 cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes.
- Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.
SHREDDED PARSNIPS WITH MUSTARD
Provided by Jane Garmey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Shred the parsnips into paper- thin slivers. Discard the parsnips' core.
- Heat the oil in a frying pan, and add the stock and mustard, stirring them together.
- Sprinkle the parsnip slivers with salt, and add the slivers to the sauce. Saute 2 to 3 minutes, turning frequently. Stir in the sour cream, and serve immediately.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 378 milligrams, Sugar 6 grams, TransFat 0 grams
MAPLE-GLAZED PARSNIPS WITH POPPED MUSTARD SEEDS
Categories Mustard Side Sauté Steam Christmas Thanksgiving Quick & Easy Parsnip Fall Winter Maple Syrup Seed Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Steam parsnips over medium heat until tender, about 10 minutes. Transfer to paper towels to drain.
- Melt 1 tablespoon butter in small skillet over low heat. Add mustard seeds; cover and cook until beginning to pop, about 2 minutes. Remove from heat. Let stand until popping stops, about 8 minutes.
- Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Stir in maple syrup and Dijon mustard. Add parsnips; toss to coat. Sauté until parsnips are glazed, about 8 minutes. Add mustard seeds and toss to coat. Season to taste with salt and pepper. Transfer to platter and serve.
MUSTARD AND HONEY GLAZED PARSNIPS
Use any mustard you like for this dish, I often use horseradish, you can replace the honey with maple syrup.
Provided by PetsRus
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the parsnips, cut in preferred size and remove the hard core from the center.
- Preheat the oven to 400 degrees F.
- Cook or steam the parsnips for 5 to 10 minutes, depending on their size.
- In the meantime put a roasting tray with the oil in the oven to preheat.
- When the parsnips are cooked add them to the hot tray and brush or coat them with a bit of the hot oil, add the salt and pepper, be careful the tray will be very hot!
- Roast for 15 to 20 minutes; mix the mustard and the honey in the meantime.
- Take the parsnips from the oven and brush them with the glaze.
- Roast for another 8 to 10 minutes.
Nutrition Facts : Calories 267.6, Fat 7.8, SaturatedFat 1, Sodium 108.3, Carbohydrate 50, Fiber 11.4, Sugar 19.6, Protein 3.1
STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS
Pop chicken thighs and root veg into a roasting tin with a sweet and tangy maple glaze for a delicious one-pot dinner
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin - make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
- Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.
Nutrition Facts : Calories 656 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 40 grams sugar, Fiber 14 grams fiber, Protein 42 grams protein, Sodium 1 milligram of sodium
MAPLE-GLAZED PARSNIPS AND CARROTS
There's a sweet hint of spring in the vegetable medley Bill Richards drizzles with reduced-calorie pancake syrup. "I enjoy adapting recipes I find in my wife's magazines," the creative cook shares from Ironwood, Michigan. "This different side dish goes with many of the entrees I make when our family comes to dinner."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook and stir carrots and parsnips over medium heat in butter for 5 minutes. Combine the pancake syrup, orange juice, orange zest and salt; pour over carrot mixture. Cook over medium-high heat until mixture comes to a boil. Cover and cook for 6-7 minutes or until vegetables are crisp-tender. , Uncover; cook 1-2 minutes longer or until vegetables are tender and syrup mixture thickens and coats vegetables. Sprinkle with parsley.
Nutrition Facts : Calories 144 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 279mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
PARSNIPS IN MAPLE MUSTARD SAUCE
Categories Microwave Mustard Side Vegetarian Quick & Easy Parsnip Fall Maple Syrup Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- In a microwave-safe shallow baking dish combine the syrup, the mustard, the butter, and salt and pepper to taste, add the parsnips, and toss them to coat them well. Microwave the parsnips, covered partially, at high power (100%) for 10 minutes, or until they are tender.
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