Parsnips In Orange Sauce Recipes

ORANGE-GLAZED PARSNIPS

Steps:

• Heat olive oil in large skillet over medium-high heat. Add parsnips and sauté for about 12 minutes, or until parsnips are soft.
• Slowing sprinkle in corn starch, mixing as you go until corn starch if fully dissolved.
• Add orange juice, stir, and bring to simmer. Stir in orange zest, salt, pepper, and rosemary.
• Simmer for 5 minutes or until sauce is thickened.
• Serve and enjoy!

ROAST PARSNIPS WITH SOY, HONEY AND ORANGE

Steps:

• Preheat oven to 200°C / 400°F.
• Pour oil into a roasting pan and put in oven to heat.
• Add parsnips to hot oil, season if desired and roast for 20 minutes.
• Mix honey, soy, juice and zest. Add to parsnips and toss to coat. Return to oven for another 10 minutes until caramelised.
• Serve with and remaining juices poured over.

ORANGE-BRAISED CARROTS & PARSNIPS

Steps:

• Preheat the oven to 275 degrees F.
• Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.
• Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that's large enough for the vegetables to lie flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and 1/2 teaspoon black pepper.
• Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.

PEARSNIP SAUCE

Steps:

• Place the parsnips, pears, maple syrup, orange zest, orange juice, cardamom, salt, and clove into a microwave safe, sealable 3 to 4 quart container. Cover with a lid, leaving one corner open to allow steam to escape. Microwave on high for 10 to 15 minutes or until the parsnips and pears are fork tender.
• Add the lemon juice and puree to your desired consistency using an immersion blender. Serve warm or chilled. Store in an airtight container for up to 3 days, refrigerated.

PARSNIPS IN ORANGE SAUCE

Steps:

• Place parsnips in pressure cooker. Combine orange juice, sugar and salt; pour over parsnips. Add orange slicese. Close cover securely. Place pressure regulator in vent pipe. Cook 5 minuts. Cool pressure cooker at once.

STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS

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.

ORANGE-GLAZED CARROTS AND PARSNIPS

Steps:

• In a large nonstick skillet, whisk orange juice, sugar, ginger and salt. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Stir in butter until melted., Meanwhile, using a vegetable peeler, shave carrots and parsnip lengthwise into very thin strips (about 4 cups carrot strips and 2 cups parsnip strips)., Add vegetables to skillet; stir to coat. Bring to a boil. Reduce heat; simmer, covered, 3 minutes., Uncover; cook 8-10 minutes or until vegetables are tender and glazed, stirring frequently. Sprinkle with green onion.

GLAZED CARROTS AND PARSNIPS WITH CHIVES

Steps:

• Melt butter in a large skillet over medium heat.
• Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
• Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
• Season with more salt and black pepper if needed; sprinkle with chives.

ROASTED PARSNIPS WITH ORANGE ZEST

Steps:

• Heat oven to 500 degrees. Place parsnips in a large bowl; drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat. Turn parsnips into large roasting pan and roast, shaking pan occasionally, until golden, 10 to 15 minutes.
• Remove from oven, add juice and zest, and toss to coat. Return to oven and roast until parsnips have caramelized, 5 to 10 minutes. Transfer to warm bowl and serve.

PARSNIPS AND CARROTS WITH ORANGE BUTTER

Steps:

• In a skillet combine the water, the parsnips, the carrots, and salt to taste, simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 2 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.

ORANGE CRUSTED SALMON WITH PARSNIP PUREE

Steps:

• Heat oven to 275 degrees. line a baking pan with aluminum foil. Using a vegetable peeler, remove zest in large strips from 2 oranges. Place zest in small nonreactive saucepan; add sugar and 1 cup water. Set over high heat; bring to a boil. Reduce to a simmer; cook until liquid is syrupy, about 35 minutes.
• Transfer zest to the prepared baking pan, and place in oven. Bake until zest is dry but not brown, 25 to 30 minutes. If zest begins to brown, reduce oven temperature to 250 degrees. Remove pan from oven, and let zest cool completely. Transfer zest to a spice grinder, and grind to a powder. Set the powder aside.
• Using a paring knife, remove pith and outer membranes from the zested oranges. Carefully cut each segment away from membranes, and set segments aside.
• Peel parsnips, and cut into 1-inch chunks. Place in a large saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until parsnips are very soft, 8 to 10 minutes. Drain in a colander. Return parsnips to pan.
• Add 1/2 cup orange juice to parsnips, and season with salt and pepper. Return the saucepan to medium heat. Cook, mashing parsnips with the back of a wooden spoon or a potato masher, until orange juice has been incorporated and parsnip puree is hot, about 5 minutes; set aside in a warm place.
• Sprinkle both sides of fillets with salt and pepper. Sprinkle 1 teaspoon powdered orange zest on top of each fillet. Heat a large saute pan over medium heat. Place salmon in pan, orange-zest-side up, and cover. Cook until salmon turns opaque three-quarters of the way through, about 5 minutes. Turn fillets over, and cook until orange crust is golden brown, about 2 minutes more. Remove salmon from pan; set aside in a warm place.
• Pour the remaining cup orange juice into the saute pan. Using a wooden spoon, scrape up any brown bits from bottom of pan. Increase the heat to high, and cook until the sauce has been reduced by half and is slightly thickened, about 4 minutes.
• Divide parsnip puree among four plates, and top with salmon. Spoon sauce and reserved orange segments over salmon; serve.