Parsnips Roasted With Mace And Brandy Recipes

MAPLE-ROAST PARSNIPS

Maple-Roast Parsnips image

Provided by Nigella Lawson : Food Network

Time 40m

Yield 8 servings

Number Of Ingredients 3

Ingredients

2 1/4 pounds parsnips
4 fluid ounces vegetable oil
3 1/2 fluid ounces maple syrup

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.

ROASTED PARSNIPS WITH ROSEMARY

Roasted Parsnips with Rosemary image

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

Ingredients

1 1/2 pounds parsnips, peeled and cut into 1/2-by-2-inch pieces
2 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Salt and pepper

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

ROAST PARSNIPS WITH MAPLE SYRUP & ROSEMARY

Roast parsnips with maple syrup & rosemary image

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

Ingredients

1kg parsnips (around 15cm in length), peeled
4 tsp plain flour
4 tsp olive or rapeseed oil
4 tsp maple syrup
rosemary sprigs, leaves only, chopped
flaky sea salt

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

ROASTED PARSNIP MEDLEY

Roasted Parsnip Medley image

Provided by Sandra Lee

Time 50m

Yield 8 servings

Number Of Ingredients 5

Ingredients

1/4 cup plus 2 tablespoons reserved garlic-pepper oil from Macadamia Nut-Crusted Goat Cheese recipe
1 tablespoon lemon pepper seasoning
1 large head cauliflower
2 pounds white potatoes
2 pounds parsnips, peeled

Steps:

Preheat the oven to 400 degrees F.
In a small pot, combine the 1/4 cup plus 2 tablespoons reserved garlic-pepper oil and the lemon pepper seasoning. Heat over low heat until just warm. Remove from the heat and let sit for 10 minutes to allow the lemon pepper seasoning to infuse the oil.
Cut the large thick stems off the head of cauliflower. Break the head up into small florets. Slice the potatoes and parsnips in approximately 1-inch thick pieces. Place all the vegetables into a large bowl, add the half the seasoned oil, and toss to coat. Add the remaining oil and toss again. Transfer to 2 baking sheets and roast until lightly brown and tender, 35 to 40 minutes. If the vegetables start to brown too quickly, loosely cover with foil. Transfer to a serving bowl.

PARSNIPS ROASTED WITH MACE AND BRANDY

Parsnips Roasted With Mace and Brandy image

Make and share this Parsnips Roasted With Mace and Brandy recipe from Food.com.

Provided by lindseylcw

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

6 parsnips, trimmed not peeled
1 ounce butter
2 tablespoons brandy
1 teaspoon ground mace

Steps:

Boil parsnips for 15 minutes.
cool slightly, then peel and slice.
Heat butter, brandy and mace in a saucepan put in the parsnips and heat through.
allow juices to reduce to a glaze and serve hot.

Nutrition Facts : Calories 73.3, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.2, Sodium 51, Carbohydrate 0.2, Fiber 0.1, Protein 0.1

ROASTED PARSNIPS

Roasted Parsnips image

Sweet caramelized flavor. If you grow your own, leave them in the ground for a few weeks at below-freezing temperatures so the starch has time to change into sugar. Make sure to cut out the woody center. This recipe really lets their natural flavor shine! I got this recipe from an online newspaper, and hastily copied it down. Posted here for safe keeping.

Provided by kmogirl2000

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs parsnips
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon paprika
fresh coarse ground black pepper

Steps:

Preheat oven to 450.
Peel the parsnips and cut into french-fry sized sticks, avoiding the woody center.
Toss parsnips with remaining ingredients, and place on a rimmed baking sheet.
Roast until the edges brown, and the parsnips are tender, about 20 minutes.

Nutrition Facts : Calories 217.8, Fat 10.7, SaturatedFat 1.5, Sodium 162.7, Carbohydrate 30.8, Fiber 8.4, Sugar 8.2, Protein 2.1

ROASTED PARSNIPS WITH SAGE

Roasted Parsnips with Sage image

Categories Herb Vegetable Side Roast Christmas Thanksgiving Quick & Easy Root Vegetable Parsnip Fall Winter Sage Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

2 lb parsnips
1 tablespoon coarsely chopped fresh sage
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Put oven rack in lower third of oven and preheat oven to 450°F.
Peel parsnips and halve crosswise. Quarter each half lengthwise, then cut out core and discard. Cut parsnips crosswise into 1/2-inch pieces, then toss with sage, oil, salt, and pepper in a bowl. Transfer to a large shallow baking pan (17 by 11 inches), spreading in 1 layer. Roast until parsnips are tender and lightly browned, 15 to 20 minutes.

HEARTY POT ROAST WITH PARSNIPS

Hearty Pot Roast with Parsnips image

Please your palate with this Hearty Pot Roast with Parsnips dish. This hearty pot roast is a delicious way to warm up on a cold day and cook with seasonal root vegetables. And as a bonus, it also counts as a Healthy Living recipe!

Provided by My Food and Family

Categories Beef

Time 2h55m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 Tbsp. oil
1 boneless beef pot roast (2 lb.)
1 onion, cut into 6 wedges
1 can (14-1/2 oz.) reduced sodium fat-free reduced-sodium beef broth
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1 Tbsp. MAXWELL HOUSE Instant Coffee
1/2 lb. carrots (about 4), peeled, cut into 1-inch chunks
1/2 lb. parsnips (about 2), peeled, cut into 1-inch chunks

Steps:

Heat oven to 325°F.
Heat oil in ovenproof Dutch oven or large deep skillet on medium heat. Add meat; cook until evenly browned on both sides. Remove from pan. Add onions to drippings in pan; cook 2 min. or until evenly browned, stirring occasionally. Add broth, dressing mix and coffee; mix well. Return meat to pan; cover.
Bake 1-1/2 hours. Add carrots and parsnips; bake, covered, 1 hour or until meat is very tender.
Remove meat from pan; cut into slices. Serve with the vegetables and pan gravy.

Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 110 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

WHIPPED PARSNIPS WITH ROASTED GARLIC

Whipped Parsnips with Roasted Garlic image

Categories Mixer Garlic Vegetable Side Roast Parsnip Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 medium head of garlic
1 pound parsnips, peeled, coarsely chopped (about 3 cups)
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
1/4 teaspoon ground nutmeg

Steps:

Preheat oven to 350°F. Cut 1/4 inch off top of garlic. Discard top. Wrap head tightly in foil. Place on rack in oven; roast until garlic is tender, about 1 hour. Cool. Press garlic to release from skin. Transfer garlic to small bowl; mash.
Cook parsnips in pot of boiling salted water until very tender, about 25 minutes. Drain well, reserving 1/2 cup cooking liquid. Return parsnips to pot. Add cream, butter, nutmeg, and mashed garlic. Beat with handheld electric mixer until smooth, thinning with some of reserved cooking liquid if mixture is too thick. Season to taste with salt and pepper.

ROASTED PARSNIPS WITH FRESH THYME

Roasted Parsnips With Fresh Thyme image

Provided by Florence Fabricant

Categories dinner, side dish

Time 1h

Yield 10 servings

Number Of Ingredients 4

Ingredients

15 parsnips, peeled and cut on a slant in slices 1 inch thick
1/3 cup olive oil
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh thyme leaves

Steps:

Preheat oven to 400 degrees.
Put parsnips in a bowl and toss with olive oil, salt and pepper.
Spread parsnips on a large, heavy baking sheet or in a shallow baking pan. Put in oven and roast about 40 minutes, until tender and lightly browned.
Put parsnips in a warm serving dish. Toss with thyme, adjust seasonings and serve.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 10 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 489 milligrams, Sugar 10 grams

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