Roasted Parsnip Bread Pudding Recipes

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PARSNIP PUDDING



Parsnip Pudding image

I love the taste of the humble parsnip not just in soups. This pudding goes very well with stews and roast meat or chicken.

Provided by PetsRus

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/4 lbs parsnips (you will need approx 1.2 lb after they are peeled and cored)
1 -2 tablespoon milk
1 tablespoon all-purpose flour
2 tablespoons green onions, chopped or 2 tablespoons chopped chives
freshly grated nutmeg
1/2 tablespoon butter or 1/2 tablespoon margarine
1 egg
salt and pepper
2 ounces grated fresh parmesan cheese (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Clean the parsnips, cook, steam or microwave until they are soft.
  • Mash them with the milk and butter, then add a good grating of nutmeg and the flour, then the chopped onion and the egg, and then add the salt and pepper and check the seasoning.
  • Transfer this to a greased ovenproof dish and sprinkle the cheese on top.
  • Bake for 30 to 40 minutes, the cheese might not brown or melt being Parmesan, it will make more of a thin crust, if you like melted cheese on the top, add little flecks of butter to the Parmesan, or choose a different cheese.

ROASTED-PARSNIP BREAD PUDDING



Roasted-Parsnip Bread Pudding image

Parsnips give an earthy dimension to this bread pudding, which melds cubes of brioche, grated cheese, and thyme. The vegetarian dish is yummy enough to sub for traditional stuffing. Assemble it the night before, and bake it the day of the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 11

1 pound parsnips, peeled and cut into 1/2-inch pieces
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper
1 ounce (2 tablespoons) unsalted butter, plus 1 1/2 ounces (3 tablespoons), melted, plus more for dish
2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well (about 3 cups)
1/3 cup dry white wine
2 tablespoons chopped fresh thyme
2 cups heavy cream
5 large eggs
1 cup finely grated Parmesan cheese
1 loaf (12 ounces) brioche, crust removed and bread cut into 1-inch cubes

Steps:

  • Preheat oven to 425 degrees. Drizzle parsnips with oil, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, shaking occasionally, until caramelized and tender, 23 to 25 minutes. Let cool. Reduce heat to 375.
  • Heat 2 tablespoons butter over medium heat in a medium saute pan until melted. Add leeks, and cook, stirring occasionally, until tender, about 5 minutes. Remove from heat; add wine, and return to heat. Let simmer until reduced, 1 minute. Add thyme, and remove from heat. Stir in roasted parsnips.
  • Whisk together melted butter, heavy cream, eggs, and 3/4 cup Parmesan in a large bowl. Season with salt and pepper. Add leek-parsnip mixture, then fold in bread. (Mixture can be refrigerated overnight.)
  • Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish. Cover loosely with parchment, then foil, and bake until golden brown and puffed, 50 minutes. Remove parchment and foil. Sprinkle with remaining 1/4 cup Parmesan, and return to oven. Bake for 10 minutes more. Let stand for 5 minutes before serving.

ROASTED-PARSNIP BREAD PUDDING



Roasted-Parsnip Bread Pudding image

Make and share this Roasted-Parsnip Bread Pudding recipe from Food.com.

Provided by Abiner Smoothie

Categories     Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb parsnip, peeled and cut into 1/2 inch pieces
extra virgin olive oil
salt
pepper
2 tablespoons unsalted butter
3 tablespoons melted butter
2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced and rinsed well
1/2 cup dry white wine
2 tablespoons chopped fresh thyme
2 cups heavy cream
5 large eggs
1 cup finely grated parmesan cheese
1 loaf brioche bread, crust removed and bread cut into 1 inch cubes

Steps:

  • Preheat oven to 425.
  • After drizzling the parsniips with oil, season them with salt and pepper. Roast them for 25 minutes.
  • Let cool and reduce the oven temperature to 375.
  • Heat 2 tablespoons of butter until melted. Add leeks and saute for 5 minutes. Remove from heat to add the wine then immediately return to the heat. Simmer for 1 minute. Add thyme and remove from heat to stir in the parsnips.
  • Whisk together melted butter, cream,e ggs and 3/4 cup of the cheese in a large bowl. Salt and pepper the micture before adding the leeks and folding in the bread.
  • Butter (or pam) a baking dish and pour in the parsnip mixture. Cover with foil and then bake 50 minutes. Remove the foil and sprinkle with the remaining 1/4 cup of cheese and bake for an additional 10 minutes.

Nutrition Facts : Calories 583.7, Fat 48.2, SaturatedFat 28.6, Cholesterol 325.1, Sodium 399.3, Carbohydrate 21.8, Fiber 4.4, Sugar 5.5, Protein 14.8

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Top Asked Questions

How to cook parsnips in the oven?
Preheat oven to 425°. Spread parsnips on 2 large baking sheets, being sure to not overcrowd. Drizzle with olive oil and season with oregano, salt, pepper, and red pepper flakes. Toss to evenly coat. Roast until golden and easily pierced with a knife, about 30 minutes, tossing once halfway through.
How do I Cook parsnips in maple syrup?
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 roast for 35 minutes, or until they are tender and golden-brown.
Are parsnips a good side dish?
Parsnips are your answer. They don't get nearly the attention they deserve, but that ends now. Roasting them makes them slightly sweet and perfectly tender for a quick side dish you might love more than the entrée. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
Why are my parsnips rotting in the oven?
This means they were stored with too much moisture and are rotting. If they are kept dry this shouldn’t be a problem. Preheat The Oven: Parsnips are very high in natural sugar, so they can burn more easily than roasted carrots, therefore you want to set your oven to 400 degrees.

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