Roasted Parsnips With Orange Zest Recipes

ORANGE-BRAISED CARROTS & PARSNIPS

Steps:

• Preheat the oven to 275 degrees F.
• Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.
• Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that's large enough for the vegetables to lie flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and 1/2 teaspoon black pepper.
• Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.

ROASTED PARSNIPS WITH ORANGE ZEST

Steps:

• Heat oven to 500 degrees. Place parsnips in a large bowl; drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat. Turn parsnips into large roasting pan and roast, shaking pan occasionally, until golden, 10 to 15 minutes.
• Remove from oven, add juice and zest, and toss to coat. Return to oven and roast until parsnips have caramelized, 5 to 10 minutes. Transfer to warm bowl and serve.

SLOW ROASTED PARSNIPS IN ORANGE HONEY AND MINT SAUCE

Steps:

• Preheat oven to 180C/350°F.
• Combine orange juice, orange zest, honey, sherry and mint leaves in a small bowl. Set aside.
• Completely line a roasting pan with foil and put the parsnips in a single layer.
• Pour the sauce over the parsnips, turning to coat. Leave to marinate about 20-30 minutes, turning occasionally.
• Roast for 30 minutes, turning parsnips after 15 minutes. Remove pan and take out excess juice, leaving just a small amount in pan. (Save the juice for future use in the same manner on carrots)
• Return to oven and continue roasting for an additional 40 minutes, turning parsnips every 15-20 minutes until tender and golden.

ROASTED CARROTS AND PARSNIPS WITH CITRUS BUTTER

Steps:

• Preheat the oven to 425°F.
• In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine. Set the citrus butter aside.
• Peel the carrots and parsnips and cut them lengthwise into long wedges, which that will get a bit browned and crisp at the ends. If I am roasting young carrots small enough to cook whole or halved lengthwise, I like to leave a half inch or so of the greens attached-looks pretty. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces.
• On a rimmed baking sheet, toss vegetables with oil; season with 1 teaspoon salt and toss again. Spread the vegetables flat and roast until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before tender, sprinkle them with a little water and keep roasting.
• When vegetables are roasted, place in a warmed dish and spoon the citrus butter on, tossing them gently to melt the butter and coat the roots. Serve warm.

HONEY- ORANGE PARSNIPS

Steps:

• Bring water to a boil in medium pan. Add parnsips; cover and cook 8 minutes till tender, drain. return pasrsnips to pan; add butter and remaning ingredients, stirring gently till butter melts. Place pan over medium heat and cook, uncovered 1-2 minutes till galzed, stir often.

ROASTED PARSNIPS AND APPLES

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.

HONEY AND MUSTARD GLAZES ROAST PARSNIPS

Steps:

• Preheat oven to 190c/gas5. Put the parsnips in a pan of lightly salted boiling water, bring back to the boil.Reduce heat and simmer for 5mins. Drain well.
• Meanwhile, heat 4tbsp of the oil in a roasting tin in the oven for 5 minutes. Mix the remaining oil with the mustard, honey and orange zest then set aside.
• Tip the parsnips into the tin, toss well and roast for 30-35 minutes, or until light golden.
• Remove parsnips from the oven and drizzle the mustard mixture. Increase the oven temperature to 200c/gas6.
• Return the parsnips to the oven and roast for a further 10-15 minutes or until golden and sticky.

ROASTED PARSNIPS WITH ORANGE ZEST

Steps:

• Heat oven to 500 degrees.
• Place parsnips in a large bowl; drizzle with olive oil, and sprinkle with salt and pepper.
• Toss to coat.
• Turn parsnips into large roasting pan and roast, shaking pan occasionally, until golden, 10 to 15 minutes.
• Remove from oven, add juice and zest, and toss to coat.
• Return to oven and roast until parsnips have caramelized, 5 to 10 minutes.
• Transfer to warm serving bowl and serve.

ROAST PARSNIPS WITH SOY, HONEY AND ORANGE

Steps:

• Preheat oven to 200°C / 400°F.
• Pour oil into a roasting pan and put in oven to heat.
• Add parsnips to hot oil, season if desired and roast for 20 minutes.
• Mix honey, soy, juice and zest. Add to parsnips and toss to coat. Return to oven for another 10 minutes until caramelised.
• Serve with and remaining juices poured over.