WILD MUSHROOM AND PARSNIP RAGOUT WITH CHEESY POLENTA
This hearty, vegetarian mixed-mushroom ragout (also know as ragù) gets a boost of earthy flavor from umami-packed tomato and miso pastes.
Provided by Katherine Sacks
Categories No Meat, No Problem Wheat/Gluten-Free Mushroom Vegetarian Dinner Parsnip Parmesan Hominy/Cornmeal/Masa Hazelnut
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium. Add onion, garlic, and thyme and cook, stirring occasionally, until onion starts to release moisture and turns translucent, 2-3 minutes. Add parsnip and cook until parsnip begins to soften, 3-5 minutes more. Add mushrooms and remaining 1 Tbsp. oil and cook until mushrooms are well-browned and cooked through, 5-7 minutes more.
- Add miso, tomato paste, and 3/4 tsp. salt to pan and cook, stirring, until tomato paste begins to caramelize, about 1 minute. Add cornstarch and stir to coat, about 30 seconds. Add wine and cook, scraping bottom of pan with a wooden spoon to release brown bits, then add 1 1/2 cups room-temperature water. Bring mixture to a simmer, continuing to scrape bottom of pan and adding water by the tablespoon if pan starts to dry out, and cook until sauce is thick enough to coat the back of a spoon, 10-12 minutes. Taste and season with salt if needed.
- Meanwhile, cook polenta, 5 cups milk, and 1 tsp. salt according to package directions. When polenta thickens, stir in 1/4 cup cheese. Taste and add salt and milk, if needed.
- Transfer polenta to a large serving bowl. Top with mushroom ragout, remaining 1/4 cup cheese, and hazelnuts.
CREAMED TURKEY WITH SWEET POTATO BISCUITS
Though this saucy, savory creamed turkey is designed for using Thanksgiving leftovers, it can be made any time of year. It's a dish that fans of biscuits and gravy will appreciate. These biscuits are a good way to use up leftover sweet potato (or you could bake sweet potatoes for this purpose), but the turkey would also be delicious with plain freshly baked fluffy buttermilk biscuits.
Provided by David Tanis
Categories main course
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 400 degrees. In a Dutch oven or heavy-bottomed skillet over medium heat, cook sausage meat, breaking it into small crumbly pieces as it browns. Pour off any rendered fat. Add butter and diced onion and cook, stirring, until onion is softened, 3 to 4 minutes. Sprinkle mixture with flour and stir to combine.
- Add milk 1/2 cup at a time, stirring vigilantly as the sauce thickens. Reduce heat if sauce is bubbling too rapidly. Whisk in gravy or broth and season with salt, pepper and cayenne. Fold in turkey meat and heat through. Keep warm.
- Make the biscuit dough: Combine flour, baking powder, baking soda and salt in a mixing bowl. Add butter and work it into the dry mixture with fingers until mixture resembles wet sand. Beat sweet potato and buttermilk together and stir into flour mixture. Mix briefly just enough to incorporate to make a soft dough.
- Transfer dough to a work surface and dust lightly with flour. Knead for 1 minute, then pat or roll dough to a 1 1/2-inch thickness. Use a floured biscuit cutter or water glass to cut 10 to 12 rounds from the dough. (Or simply use a sharp knife to cut dough into 2-inch squares or diamonds.) Place on a parchment-lined baking sheet and bake for 10 to 12 minutes until golden.
- To serve, split a warm biscuit and spoon saucy turkey over it.
Nutrition Facts : @context http, Calories 742, UnsaturatedFat 12 grams, Carbohydrate 69 grams, Fat 34 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 19 grams, Sodium 1037 milligrams, Sugar 10 grams, TransFat 1 gram
SAVORY PARSNIP MASH
When shopping for parsnips, chose the smaller ones which are far more tender than the larger ones. The smaller parsnips tend not to have the woody inside core that you find with larger or older parsnips. This savory dish is a nice alternative to mashed potatoes and it is the perfect side for most meats.
Provided by Baby Kato
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small pan add butter, garlic and shallots, cook on low heat allowing to lightly caramelize, remove the pan from heat, season with thyme, salt, pepper and horseradish cream, set aside until needed.
- Place the parsnips in a saucepan and cover with chicken stock and water, add the freshly ground allspice and stir, bring to a boil over high heat.
- Reduce the heat to medium and simmer for 15 - 20 minutes, then drain. The parsnips should be tender, but not mushy.
- Now return the parsnips to the saucepan and add the 10% cream, mix well and cook for another 5 minutes on low heat, stirring periodically.
- Remove from heat and mash with a potato masher. If too thick add a little more of the 10% cream, please don't forget that you will be adding yorgurt next.
- Stir in the yogurt, the buttered garlic and shallot mixture and mix well, if necessary re-season with salt and pepper to taste and garnish with a pinch of allspice, serve immediately.
SAVORY CREAMED PARSNIPS (THANKSGIVING)
From Cooking light Cookbook, 1989. Haven't tried it yet. I guessed on time to prepare. Makes 6 servings at 86 calories per 1/2 cup serving.
Provided by Oolala
Categories Onions
Time 4h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine parsnip, onion and garlic in a medium saucepan; cover with water and bring to a boil.
- Cover, reduce heat, and simmer 10 minutes or until parsnips are tender.
- Remove from heat; drain well.
- Melt margarine in a heavy sauepan over low heat; add flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
- Remove from heat and stir in rosemary, lemon rind, pepper and salt.
- Add reserved vegetables; toss gently.
- Serve immediately.
Nutrition Facts : Calories 116.6, Fat 2.3, SaturatedFat 0.5, Cholesterol 0.8, Sodium 105, Carbohydrate 22, Fiber 5, Sugar 5.1, Protein 3.1
CREAMED PARSNIPS
This recipe is from "New British Classics" by Gary Rhodes. Creaming the parsnips in this way, instead of just boiling and mashing them, gives them much more flavor.
Provided by Sascha
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Squeeze lemon juice over parsnips, ensuring all pieces are covered.
- Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water.
- Cook on low heat for 15 minutes until tender and broken down.
- Slowly bring the double cream to a gentle boil.
- Place the parsnips and cream in a blender, season with salt and pepper, and puree until smooth. They can also be pressed through a sieve after being pureed to ensure a smoother finish.
Nutrition Facts : Calories 238.3, Fat 17.4, SaturatedFat 10.8, Cholesterol 50.9, Sodium 119, Carbohydrate 20.9, Fiber 5.6, Sugar 5.5, Protein 1.8
CREAMY PARSNIP MASH
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice. Simmer for 20 minutes or until very tender; drain. Mash, adding the butter and cream. Season with salt and pepper. Serve immediately, garnished with snipped chives.
SHREDDED PARSNIPS WITH MUSTARD
Provided by Jane Garmey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Shred the parsnips into paper- thin slivers. Discard the parsnips' core.
- Heat the oil in a frying pan, and add the stock and mustard, stirring them together.
- Sprinkle the parsnip slivers with salt, and add the slivers to the sauce. Saute 2 to 3 minutes, turning frequently. Stir in the sour cream, and serve immediately.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 378 milligrams, Sugar 6 grams, TransFat 0 grams
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