ROASTED APPLE AND PARSNIP SOUP
Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
- Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
- Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
- Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g
ROASTED PARSNIPS AND CARROTS
Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
ROASTED PARSNIPS AND APPLES
Surprise everyone at dinner with this savory, sweet combination.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, combine parsnips and apples. Dot with butter. Roast until parsnips and apples are tender and golden, about 30 minutes, stirring halfway through. Toss with orange zest, orange juice, and cinnamon; season with salt.
Nutrition Facts : Calories 285 g, Fat 9 g, Fiber 13 g, Protein 3 g, SaturatedFat 6 g
STICKY ROASTED PARSNIPS, CHANTENAY CARROTS & APPLES
Glaze your Christmas root vegetables with honey and coriander seeds, then add apple quarters and roast for an extra-special side dish
Provided by Jenny White
Categories Side dish
Time 50m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the parsnips and carrots in a large roasting tin. Mix the oil, honey and coriander seeds together with some seasoning and spoon over the vegetables, turning them to coat, then roast for 20 mins.
- Add the apples to the tin and cook for a further 20 mins until the vegetables are golden and just tender.
Nutrition Facts : Calories 229 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Fiber 13 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
ROASTED PARSNIP, CELERY HEART, AND APPLE SALAD
This crunchy, earthy salad combines green apples, celery hearts, and roasted parsnips.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. In a large bowl, toss parsnips with oil; season with salt and pepper. Spread parsnips in a single layer on a rimmed baking sheet. Roast until golden brown and tender, about 30 minutes. Let cool slightly on a wire rack.
- Divide parsnips among 6 serving plates. Place celery hearts and leaves, apple, and vinaigrette in a large nonreactive bowl; season with salt and pepper. Toss until well combined and arrange on top of parsnips.
HONEY-ROASTED PARSNIPS WITH SWEET POTATOES AND APPLES
Make and share this Honey-roasted Parsnips With Sweet Potatoes and Apples recipe from Food.com.
Provided by Dancer
Categories Yam/Sweet Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Spray a baking pan or casserole dish with oil spray and set aside.
- In large mixing bowl, place parsnips, sweet potato and apples and set aside.
- In microwave-safe bowl, mix oil and honey.
- Warm in microwave, about 10 seconds.
- Mix in soy sauce.
- Pour sauce onto vegetables and apples.
- Toss to coat well.
- Transfer to baking pan and cover with foil.
- Bake until very tender, about 1 hour, stirring occasionally.
- Add salt and pepper to taste, then serve.
Nutrition Facts : Calories 109.2, Fat 2.5, SaturatedFat 0.2, Sodium 193.8, Carbohydrate 22.1, Fiber 3.8, Sugar 11.8, Protein 1.2
PARSNIPS AND APPLES WITH MARSALA
In 1954, the food writer Elizabeth David introduced her fellow Brits to carote al Marsala via her book "Italian Food." She warned readers that Marsala and carrots may sound like "an unsuitable combination," but lists the dish as one of her favorite vegetable recipes. Simmering the carrot in sweet wine until the liquid reduces to the point of becoming a glaze creates a delightful candying effect. The approach works equally well for parsnips and apples, which also have a natural sweetness, and any number of other root vegetables, like sunchokes or salsify.
Provided by Charlotte Druckman
Categories easy, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Peel the parsnips and halve them lengthwise, if very thick. Peel and core the apples. Chop the parsnips and apples into 1-inch pieces.
- Melt the butter in a large, heavy skillet or Dutch oven over medium heat. Add the parsnips and apples and cook, stirring continuously, until evenly coated with the butter, about 2 minutes.
- Add the sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring continuously, until the sugar melts, about 2 minutes. Pour in the Marsala, reduce the heat to low and simmer for 5 minutes.
- Add enough water to just barely cover the parsnips (about 2 cups). Bring to a simmer again, adjusting the heat as needed, then cover the pan and continue to simmer until the parsnips are just crisp-tender, about 20 minutes.
- Remove the lid, increase the heat and bring the liquid to a boil, reducing it until it turns into a syrupy sauce coating the parsnips and apples, about 10 minutes. Season to taste with salt and pepper. Sprinkle with parsley, if using.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 445 milligrams, Sugar 12 grams, TransFat 0 grams
OVEN-ROASTED ROOT VEGETABLES & APPLES
Experience the delicious flavor of this Oven-Roasted Root Vegetables & Apples dish. This savory Oven-Roasted Root Vegetables & Apples is a guaranteed hit!
Provided by My Food and Family
Categories European
Time 55m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Cut carrots lengthwise, then crosswise in half; place in large bowl. Add parsnips.
- Mix dressing, orange zest and red pepper until blended. Drizzle over vegetables; toss to evenly coat. Spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 20 min.
- Add apples and cheese to baking sheet; stir to combine. Bake 15 to 20 min. or until vegetables and apples are tender.
Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
ROASTED PARSNIP, APPLE AND GINGER SOUP
Posted for Zaar World Tour 2005. This is served at Bewley's Cafe in Dublin which is a favorite spot for shoppers and Trinity College Students. This soup remains a favorite. From a cookbook called The New Irish Table. I have not tried this yet. (The orange juice was a recent addition.)
Provided by Kumquat the Cats fr
Categories Potato
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 Fahrenheit.
- In a metal roasting pan, combined parsnips, apples and ginger. Add oil, toss to coat and cover with aluminum foil. Cook for 20 minutes.
- Stir, then cook uncovered for an additional 20 minutes or until vegetables are lightly browned and tender.
- In a large soup pot, melt the butter over medium heat. Add the leek, celery, onion and potatoes. Cook for 4-5 minutes, or until slightly tender.
- Add the parsnip mixture, broth and orange juice. Reduce heat to low, cover, and cook for 30 minutes, or until all vegetables are soft.
- Transfer to a blender or food processer in batches and process until smooth. (At this point you can refrigerate for up to 24 hours).
- Return the puree to the soup pot. Stir in half-and-half and season with salt and pepper. Cook over medium heat to heat through. Ladle soup into bowls and garnish with a tablespoon of creme fraiche.
Nutrition Facts : Calories 137.5, Fat 5.3, SaturatedFat 2.6, Cholesterol 10.6, Sodium 24.9, Carbohydrate 21.5, Fiber 3, Sugar 6.5, Protein 2.3
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