SUPER CRISPY CRUNCHY ROAST PARSNIPS
Super Crispy Crunchy Roast Parsnips are the perfect accompaniment to a Roast dinner. Crispy on the outside and fluffy on the inside!
Provided by Lovefoodies
Categories Starters & Appetizers
Time 55m
Number Of Ingredients 3
Steps:
- Preheat oven to 220C or 425F.
- Peel the parsnips and cut the ends off. Then cut lengthways down the middle, and again down the middle. This leaves you with 4 long pieces. Then cut the parsnips in half so you have 8 pieces per parsnip. They should look a bit like a finger of a fat chip/fry!
- Place in a saucepan with cold water and a pinch of salt, and bring to the boil.
- Keep an eye on the parsnips once the water starts to boil. After approximately 7 - 10 minutes drain the parsnips and set aside. (7 -10 minutes is from when the water starts to boil)
- Whilst the parsnips are in the saucepan cooking, place a baking pan with the oil in and leave until hot and sizzling.
- Then place the parsnips in the hot oil and spoon some of the oil over them. Cook for about 15 minutes, turning them over halfway through. If they are not golden and crispy like in the photo, leave them in for a little longer.
- When done, place on some kitchen paper then serve with your dinner. You may wish to sprinkle some salt and pepper
Nutrition Facts : Calories 130 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 Servings, Sodium 179 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
PEA & MINT SOUP WITH CRISPY PROSCIUTTO STRIPS
A healthy green soup with contrasting salty, deeply savoury crispy ham bits for an added hit of flavour
Provided by Sara Buenfeld
Categories Lunch, Main course, Soup, Starter
Time 20m
Number Of Ingredients 7
Steps:
- Put the leeks, potato and stock in a pan and bring to the boil. Cover and simmer for 8 mins.
- Tip in the peas, cover and cook for 5 mins more. Take off the heat and blitz with a hand blender (or in a food processor) until smooth, then stir in the yogurt and mint.
- Meanwhile, lay the slices of prosciutto in a large non-stick frying pan in a single layer and heat until crisp. Allow to cool a little, then tear into strips, ready to sprinkle over the soup with some ground black pepper. Will keep in the fridge for 2 days.
Nutrition Facts : Calories 276 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 20 grams protein, Sodium 1.9 milligram of sodium
PEAS AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.
COUSCOUS WITH PEAS, PROSCIUTTO AND MINT
Steam couscous and thawed peas for 5 minutes, then toss with savory prosciutto and refreshing mint for a super quick meal.
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring 1 1/2 cups water to a boil in a small pot. Put the couscous and peas in a large bowl and pour the water over them. Stir once and then cover the top of the bowl with aluminum foil. Set aside to steam for 5 minutes.
- Uncover the bowl, fluff with a fork and set aside to cool, about 10 minutes. Toss in the prosciutto, mint, lemon juice and zest, oil, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Serve at room temperature with lemon slices.
COUSCOUS WITH PEAS, PROSCIUTTO AND MINT
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water to a boil in a small pot. Put the couscous and peas in a large bowl and pour the water over them. Stir once and then cover the top of the bowl with aluminum foil. Set aside to steam for 5 minutes.
- Uncover the bowl, fluff with a fork and set aside to cool, about 10 minutes. Toss in the prosciutto, mint, lemon juice, olive oil, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Serve at room temperature.
PEA SOUP WITH CRISP PROSCIUTTO
Provided by Melissa Clark
Categories dinner, soups and stews
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Place prosciutto slices on a baking sheet lined with parchment paper, and bake until crisp, about 18 to 20 minutes, turning once. Transfer to a plate lined with paper towels, and blot to remove excess oil. Cool.
- In a stockpot, heat 3 tablespoons olive oil and saute onions with a pinch of salt over medium heat until soft but not browned, about 10 minutes. Add potatoes, another pinch of salt and just enough water to cover; cook until soft, about 15 minutes. Add shelled peas and sugar snaps with enough hot water just to cover them. Cover pot, and simmer until peas are tender, about 10 minutes. Remove from heat, and puree soup in a food processor or blender in small batches. Add salt and pepper to taste. Ladle into soup bowls, and drizzle with olive oil. Serve with crisped prosciutto on top.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 672 milligrams, Sugar 9 grams
CRISP PROSCIUTTO, PEA & MOZZARELLA SALAD WITH MINT VINAIGRETTE
Fresh Italian flavours make a perfect complement to the warmer weather
Provided by Good Food team
Categories Dinner, Lunch, Starter
Time 25m
Number Of Ingredients 6
Steps:
- Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
- Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
- To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.
Nutrition Facts : Calories 372 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.23 milligram of sodium
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BUTTERED PEAS AND PARSNIPS - MYGOURMETCONNECTION
From mygourmetconnection.com
5/5 (1)Category Side DishesCuisine United KingdomTotal Time 15 mins
- Place the parsnips in a saucepan with 1/2 teaspoon salt. Cover with cold water and bring to a simmer over medium-high heat. Cook until tender when pierced with a fork, 5 to 7 minutes. Drain and return the pan to the stove.
- Add the butter, and once melted, add the peas and sugar. Cook until the peas are heated through, 2 to 3 minutes, and season to taste with salt and pepper. Transfer to a serving dish and serve immediately.
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