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.
SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY
Good for Thanksgiving, Bon Appetit, Nov. 2007. To add richness, sautee three ounces sliced pancetta until crisp; crumble over dish before serving! Specialty honey available online at chefshop.com
Provided by Oolala
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over medium-high heat.
- Add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips.
- Sprinkle with salt and pepper to taste.
- Saute until vegetables are beginning to brown at edges, about 12 minutes.
- You can do the above a day ahead of serving and cover and chill in refrigerator.
- Add butter, rosemary, and honey to vegetables.
- Toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes.
- Check taste to see if more salt and/or pepper is needed if desired.
SAUTEED CARROTS AND PARSNIPS
Sauteed carrots and parsnips have just the right amount of sugary and savory taste. It seems that they are often overlooked as a vegetable side dish. When they are caramelized, they have a beautifully rich flavor.
Provided by wholesomefarmhouserecipes
Categories Side Dish
Time 35m
Number Of Ingredients 6
Steps:
- Add the olive oil carrots and parsnips to a large skillet over medium-high heat.
- Sauté the vegetables until they are beginning to brown and caramelize; approximately 10-12 minutes.
- Add the butter, salt, and pepper. Heat a few more minutes until fork tender. Serve.
Nutrition Facts : Calories 163 kcal, Carbohydrate 21 g, Protein 2 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 287 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY
Provided by Molly Stevens
Categories Side Roast Sauté Thanksgiving Vegetarian Low Cal High Fiber Rosemary Carrot Parsnip Fall Honey Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.
STOVETOP-BRAISED CARROTS AND PARSNIPS
In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter.
Provided by Mark Bittman And Sam Sifton
Categories easy, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.
- Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.
WHIPPED CARROTS AND PARSNIPS
Nutty carrots! Originally submitted to ThanksgivingRecipe.com.
Provided by Linda
Categories Side Dish Vegetables Carrots
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
- Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g
ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC
Parsnips are carrots' sweeter cousins, with a rich, nutty flavor. Though they don't pack the beta-carotene that their orange relatives offer, they're a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it's worth it.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 9 grams
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
ROASTED CARROTS AND PARSNIPS
Categories Vegetable Roast Thanksgiving Low Cal Low/No Sugar Carrot Parsnip Fall Gourmet
Yield Serves 8
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F.
- Divide parsnips and carrots between 2 shallow baking pans and toss each pan of vegetables with 1 1/2 tablespoons oil. Spread vegetables in one layer and season with salt and pepper. Roast vegetables in oven, switching positions of pans in oven halfway through baking and stirring occasionally, about 20 to 25 minutes, or until browned and crisp, and garnish with carrot tops.
ROASTED CARROTS AND PARSNIPS
Roasting these winter vegetables simply with olive oil and herbs brings out their natural sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Peel carrots and parsnips; halve crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise (so pieces will be similar in size); cut both parts diagonally into 3/4-inch pieces.
- On a large rimmed baking sheet, toss carrots and parsnips with oil, thyme, salt, and pepper. Spread in a single layer.
- Roast vegetables until tender, tossing once or twice, 1 hour to 1 hour 20 minutes (if vegetables begin to stick to the pan, sprinkle with water, and loosen with a spatula). Serve immediately.
GINGERED CARROTS 'N' PARSNIPS
Guests at my holiday table are surprised to hear that this tasty side dish has just five ingredients.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place carrots and parsnips in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 15-20 minutes or until crisp-tender. , In a large skillet, saute 1 tablespoon ginger in butter for 1 minute. Add the carrots, parsnips and salt; toss to coat. Sprinkle with remaining ginger.
Nutrition Facts : Calories 153 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 5g fiber), Protein 2g protein.
CARROT PARSNIP STIR-FRY
Orange carrot slivers and yellow parsnips make a pretty and different side dish. If parsnips aren't available, you could substitute rutabagas or turnips. Usually, I saute the vegetables until they are crisp-tender. But they're also good quite well-cooked, almost browned. -Lavonne Hartel Williston, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, saute parsnips in butter for 3-4 minutes. Add carrots and onion; cook and stir until vegetables are tender, about 10-15 minutes.
Nutrition Facts : Calories 171 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 106mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 7g fiber), Protein 2g protein.
ROASTED CARROTS, PARSNIPS, AND SHALLOTS
This dish can be made with only carrots or only parsnips (instead of both) by using three pounds of either.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Toss carrots, parsnips, and shallots with oil, and season with salt and pepper. Spread mixture onto 2 baking sheets, and roast, turning sheets twice and rotating once, until vegetables are golden brown and tender, about 35 minutes (remove shallots if cooked first). Serve with olive relish.
SAUTEED PARSNIPS
It's hard to resist seconds when I make up a batch of these delicious veggies. The trick is to slice them very very thin...like potato chips. I find it is best to use a mandoline to make the job quick and easy. I'm not a big carrot fan, and I find that slicing thicker pieces makes the parsnips taste a bit "carroty." This is not a low-cal recipe, but it is loaded with vitamins and has a flavor that will make you crave parsnips from now on!
Provided by Spoonless Kitchen
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice parsnips as thin as possible. Use a mandoline if you have one, on the thinnest setting.
- Heat olive oil in a large skillet. Add parsnips, garlic, spices, and salt. Saute on medium to low heat until parsnips become tender and transparent. The parsnips have a tendency to absorb the oil, so be prepared to add a little more if the parsnips begin to stick to the bottom. Do not cook too fast. You want them to get thoroughly cooked without getting burned.
- When the parsnips begin to look done, add the butter and sugar. Continue to saute until slightly browned.
Nutrition Facts : Calories 178, Fat 19.3, SaturatedFat 5.5, Cholesterol 15.3, Sodium 341.8, Carbohydrate 1.9, Fiber 0.1, Sugar 1.6, Protein 0.1
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