REAL WELSH RAREBIT
A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.
Provided by MOMFISH
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g
ROASTED PARSNIPS AND CARROTS
One of my favorite ways to eat parsnips!
Provided by joyfulg
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
- Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
- Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 32.6 g, Cholesterol 30.5 mg, Fat 22.3 g, Fiber 8.9 g, Protein 2.8 g, SaturatedFat 8.8 g, Sodium 211 mg, Sugar 11 g
HEARTY POT ROAST WITH PARSNIPS
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
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
PARSNIP, CRANBERRY & CHESTNUT LOAF
A modern take on the nut loaf, this makes a great vegetarian centrepiece for Christmas Day or a special dinner
Provided by Sarah Cook
Categories Main course
Time 2h
Number Of Ingredients 12
Steps:
- Melt 1 tbsp butter in a large non-stick pan, add the onions and gently cook for 10-15 mins until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl. Pulse the chestnuts in a food processor until chopped into small bits, then tip these into the bowl with the onions and repeat with the walnuts. Now add the breadcrumbs, mace, beaten egg, 1 tsp salt and some pepper and mix everything together well.
- Tip the cranberries and sugar into a pan and simmer for about 8-10 mins over a high heat. The sugar will melt and cranberries will pop and become saucy - keep bubbling until sticky. Set aside to cool. Grease a 900g loaf tin, line with a long strip of baking parchment that covers the bottom and two ends, then grease this as well.
- Bring a large pan of salted water to the boil. Throw in the parsnips and boil for 3½ mins. Drain well. From the thinner ends, cut off lengths of parsnip that fit widthways across the bottom of your loaf tin. Keep going until you have enough to snugly line the base of the tin. Roughly chop all leftover parsnip and mix into the nut mixture.
- Heat oven to 180C/160C fan/gas 4. Mix the parsnip lengths with 1 more tbsp butter and the honey to coat, then fit them into the tin. Top with ¹/³ of the nut mixture - pack it down well and smooth the surface. Spread ¹/³ of the cranberry sauce on top, leaving a small gap around the edges. Top with the remaining nut mixture and pack down as before. The loaf can be made up to 24 hrs ahead, then covered and chilled, before continuing. Cover with foil then bake for 1 hr.
- To serve, melt the remaining 2 tbsp butter in a small pan and sizzle the reserved sage leaves for a minute. Splash water into the remaining cooked cranberries until saucy. Loosen around the sides of the loaf with a round-bladed knife if you need, then turn out. Drizzle with the sage butter and leaves. Serve in slices with extra cranberry sauce.
Nutrition Facts : Calories 819 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 117 grams carbohydrates, Sugar 71 grams sugar, Fiber 15 grams fiber, Protein 14 grams protein, Sodium 0.86 milligram of sodium
ROAST PARSNIP & CHESTNUT SALAD
A low-fat yet rustic root vegetable salad flavoured with honey and rosemary. It makes a great accompaniment a roast dinner.
Provided by Good Food team
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. On a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins. Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more. Leave to cool.
- Toss the leaves with the remaining oil and some seasoning, and pile onto a serving plate. Top with the parsnips, chestnuts and any juices from the tray.
Nutrition Facts : Calories 131 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
ROASTED PARSNIPS
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
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
ROAST PARSNIPS WITH HONEY
Recipe from Great British Cookbook and is posted for ZWT-8-Great Britain. The honey enhances the natural sweetness of the parsnips per the recipe.
Provided by DailyInspiration
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat oven to 425 degrees F. Cut out any woody centers of the parsnips. Preheat a roasting sheet on top of the stove and add the oil and butter. Fry the parsnips until golden brown on all sides. Roast them in a pre-heated oven for 20 minutes, turning occasionally.
- Pour the honey over the parsnips and carefully turn them, making sure they have all been covered. Place them back in the oven for 5 minutes. The parsnips will now be tender and sweet. Stir them in a serving dish and spoon some of the honey glaze from the pan over the top to finish.
STILTON & CHUTNEY RAREBIT BITES
The chutney for this moreish canape can be made in bigger quantities and stored in jars for a couple of months - delicious with cheese and crackers
Provided by Laura and Jess Tilli
Categories Buffet, Snack, Starter
Time 55m
Number Of Ingredients 9
Steps:
- Put the onions, sugar and vinegar into a large pan on a low heat. Cook for about 25 mins, stirring now and again, until gloopy and sticky. Cool. Mix together the cheeses, crème fraîche, eggs and mustard with some seasoning, then chill.
- To serve, heat the grill, lightly toast the bread and cut each slice into chunks. Put onto a baking sheet, spread a tsp of chutney on each chunk, then pile on the rarebit mixture - as much as the little squares can hold. Grill for 3-5 mins until golden brown and bubbling.
Nutrition Facts : Calories 153 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Protein 8 grams protein, Sodium 0.61 milligram of sodium
STILTON AND WALNUT WELSH RAREBIT - BLUE CHEESE ON TOAST
A very easy & tasty recipe which I first devised for using up the Post-Christmas Stilton Cheese, but now I will actually buy Stilton, when I can, or any other good quality blue cheese in order to make this supper dish! The only requirements are: good blue cheese and good "Country" style bread or home-made bread. I have used Walnut bread, Multi-grain Granary bread, French Baguette & Ciabatta bread in the past for this dish. There are numerous options and additions too - tomatoes go well on top as does a finely sliced spring onion. This recipe is great for a light supper dish with a crispy salad on the side & a good glass of Red wine too. I have also used this recipe for pre-dinner nibbles - you need to stamp out small rounds of bread if you wish to serve them that way.
Provided by French Tart
Categories Lunch/Snacks
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the grill the the highest setting and line a grill pan with kitchen foil.
- Put the cheese into a mixing bowl and mash with a fork.
- Add the cream or creme fraiche, Worcestershire sauce, mustard, black pepper, salt, (optional as the cheese is already quite salty) & the walnut pieces.
- Mix well & set aside.
- Place all the slices of bread on to the lined grill pan and toast until just golden brown.
- Take out and spread the UNTOASTED side with butter.
- Spread the cheese mixture over the top ensuring it is spread to the edges, otherwise they will burn!
- Sprinkle with the Cayenne pepper.
- Place under the grill and grill for about 2-4 minutes until the cheese is melted, bubbling & tinged with brown.
- Serve 2 slices per person with a crisp seasonal salad and a good glass or two of Red wine!
- The ultimate supper dish!
- If you wish to serve these as aperitif nibbles, stamp out rounds from the slices of bread and continue to assemble & grill as above. Serves about 8 people that way.
Nutrition Facts : Calories 564.5, Fat 42.4, SaturatedFat 21.3, Cholesterol 85.6, Sodium 1167.2, Carbohydrate 29.5, Fiber 2.3, Sugar 3, Protein 18.6
ROAST PARSNIPS
Categories Vegetable Side Roast Thanksgiving Quick & Easy Parsnip Fall Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 450°F.
- Toss parsnips with oil and salt to taste in a shallow (1-inch-deep) baking pan and roast in middle of oven, turning over halfway through cooking, until golden and tender, 30 to 35 minutes total.
ROAST PARSNIPS WITH CHESTNUT BUBBLE AND STILTON RAREBIT
An absolute classic British dish. A wonderful veggie centerpiece for Christmas. Well worth the effort. The rarebit can be made up to a week in advance.
Provided by PinkCherryBlossom
Categories Potato
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- For the rarebit:.
- Put cheeses and milk in pan, heat gently until cheese has melted.
- When gently bubbling add flour, breadcrumbs and mustard. Cook for a few minutes stirring until the mixture comes away from the sides of the pan. Add vinegar and leave to cool.
- When cold place in a processor and while machine is running slowly add the egg and the yolk. When incorporated place in a plastic bag and chill minimum 2 hours maximum 1 week.
- For the bubble:.
- Blanch the sprouts in boiling water for 1 minute. Drain and run under cold water.
- Line a roasting tin with a double layer of kitchen paper. Lay out the sprouts and cover with another double layer of paper. Weigh down to dry the sprouts.
- Fry the onions in half the butter for 5 minutes and cool.
- Add the sprouts and chestnuts to the onion and add the mash a little at a time mixing well until all the mash is incorporated.
- Liberally grease a 8 inch loose bottom cake tin and place the ring section upside down in an frying pan and pack in the mash mix. Gently fry the mix in the ring until it has a golden crust, remove from heat.
- For the parsnips:.
- Heat the oven to 230°C.
- Heat the butter in a roasting pan on the hob and cook the parsnips for 10 minutes Transfer to oven and roast for 30 minutes.
- The parsnips should be crisp and deep brown almost overcooked. While hot coat with the cranberry jelly.
- Pack the parsnips on top of the mash mix in concentric circles. Pack tightly.
- If needed the cake can now be kept covered and chilled for several hours.
- For the sauce:.
- Place the stock, juice and 50g of the butter and bring to a simmer while whisking. If sauce is too thin add more butter. Add herbs just before serving.
- To serve:.
- Heat the oven to 200°C.
- Take two thirds of the rarebit mix and roll out between two pieces of cling film. Make a disc big enough to top the cake.
- The remaining rarebit mix can be melted onto bread, pasta or potatoes.
- Lace the rarebit on the cake and bake for 30 minutes until heated through and the top is golden brown. Remove and serve in wedges with the sauce.
Nutrition Facts : Calories 381.8, Fat 21.6, SaturatedFat 12.7, Cholesterol 106.4, Sodium 375.3, Carbohydrate 42.3, Fiber 3.9, Sugar 7.1, Protein 7
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