Parsnips With Almonds Recipes

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PARSNIP SOUP WITH TOASTED ALMONDS



Parsnip Soup with Toasted Almonds image

A swirl in the blender with just a touch of heavy cream turns root vegetables into a luscious soup. Top with roasted almond slices for a little crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Yield Makes 5 cups

Number Of Ingredients 8

2 tablespoons unsalted butter
3 small shallots, chopped
1 pound parsnips (about 4 medium), peeled and coarsely chopped
1 small Yukon Gold potato, peeled and coarsely chopped
Coarse salt and freshly ground pepper
3 1/2 cups water
1/4 cup heavy cream
2 tablespoons sliced raw almonds, toasted

Steps:

  • Heat butter in a medium saucepan over medium heat. Cook shallots, parsnips, and potato, stirring occasionally, until almost tender, about 10 minutes. Season with 2 teaspoons salt. Add water, and simmer, partially covered, until vegetables are tender, 13 to 15 minutes.
  • Puree mixture in a blender with cream until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Divide soup among 4 bowls; sprinkle with almonds. Season with pepper.

PARSNIPS WITH ALMONDS



Parsnips with Almonds image

Make and share this Parsnips with Almonds recipe from Food.com.

Provided by Evie3234

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

450 g parsnips
35 g butter
25 g flaked almonds
15 g brown sugar
1 pinch ground mixed spice
1 tablespoon lemon juice
salt and pepper
chopped parsley (to garnish)

Steps:

  • Cook parsnips in boiling salted water until almost tender.
  • Drain well.
  • When they are cool enough to handle, cut each one in half across its width, then quarter these halves lengthways.
  • Heat butter in a frying pan and cook the parsnips and almonds gently, stirring and turning carefully until they are lightly flecked with brown.
  • Mix together the sugar and spice, sprinkle over the parsnips and stir to mix, then trickle over the lemon juice.
  • Season to taste with salt and pepper and heat for 1 minute.
  • Serve sprinkled with chopped parsley.

Nutrition Facts : Calories 208.2, Fat 11.2, SaturatedFat 4.8, Cholesterol 18.7, Sodium 99.7, Carbohydrate 26.8, Fiber 6.6, Sugar 9.5, Protein 3

ROASTED WINTER SQUASH AND PARSNIPS WITH MAPLE SYRUP GLAZE AND MARCONA ALMONDS



Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds image

Provided by Lora Zarubin

Categories     Side     Bake     Roast     Christmas     Thanksgiving     Vegetarian     Low Cal     High Fiber     Dinner     Almond     Parsnip     Squash     Butternut Squash     Winter     Healthy     Christmas Eve     Maple Syrup     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

2 cups 1/2-inch cubes peeled kabocha squash (about 1 1/2 pounds)
2 cups 1/2-inch cubes peeled butternut squash (about 1 1/2 pounds)
2 cups 1/4- to 1/3-inch cubes peeled parsnips (about 12 ounces)
5 tablespoons butter
1/2 cup pure maple syrup
2 garlic cloves, minced
1 1/2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces)

Steps:

  • Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
  • Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.

HONEY-ROASTED PARSNIPS



Honey-Roasted Parsnips image

Treat these parsnips like oven fries and top with a drizzle of honey.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 4

2 1/2 pounds parsnips, peeled, halved lengthwise, and cut into 2-inch lengths on the diagonal
2 tablespoons olive oil
Coarse salt and ground pepper
1 tablespoon honey

Steps:

  • Preheat oven to 450 degrees. Divide parsnips and oil between two rimmed baking sheets, and toss. Season with salt and pepper.
  • Roast until parsnips are tender and starting to brown, 35 to 40 minutes, tossing halfway through. Transfer to a serving bowl, drizzle with honey, and stir to coat.

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