Scalloped Parsnips Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SCALLOPED PARSNIPS



Scalloped Parsnips image

With Colby-Monterey Jack and crumbled bacon, this side dish always goes over well. It comes out of the oven golden brown and delicious.-Elaine Sabacky, Litchfield, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4-6 servings.

Number Of Ingredients 7

1 pound parsnips, peeled and thinly sliced
3 tablespoons dry bread crumbs
1/4 cup shredded Colby-Monterey Jack cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup half-and-half cream
4 bacon strips, cooked and crumbled

Steps:

  • Place parsnips in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Drain., Place half of the parsnips in a greased 1-qt. baking dish. Combine the bread crumbs, cheese, salt and pepper; sprinkle half over parsnips. Repeat layers. , Pour cream over the top; sprinkle with bacon. Bake, uncovered, at 350° for 30-35 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 169 calories, Fat 8g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 349mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.

SCALLOPS WITH PARSNIP PUREE



Scallops with Parsnip Puree image

Add scallops to your weeknight rotation: They're low in fat, calories and cholesterol. (Plus they cook quickly!)

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/4 pounds parsnips, peeled and chopped
1 cup milk
Kosher salt
2 tablespoons unsalted butter
Freshly ground pepper
2 tablespoons plus 1 teaspoon vegetable oil
1 1/2 pounds large scallops, "foot" muscles removed
1/4 cup blanched hazelnuts, chopped
1 tablespoon chopped fresh thyme
1 tablespoon honey
1/4 cup plus 1 tablespoon sherry vinegar
1 small shallot
3 cups watercress, thick stems removed

Steps:

  • Combine the parsnips, milk and a large pinch of salt in a medium saucepan. Cover and bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until tender, about 20 minutes. Transfer the mixture to a blender or food processor, add the butter and puree. Season with salt and pepper.
  • Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper, add to the skillet and cook, undisturbed, until well browned, about 3 minutes. Flip and cook through, about 1 more minute. Divide among plates.
  • Add the remaining 1 teaspoon vegetable oil and the hazelnuts and thyme to the skillet. Cook, stirring and scraping up the pan, until the nuts are toasted, about 1 minute. Scrape the mixture into a bowl.
  • Return the skillet to the heat and stir in the honey and 1/4 cup vinegar. Cook, swirling the pan, until thick, about 1 minute.
  • Thinly slice the shallot and put in a large bowl with the remaining 1 tablespoon vinegar, 1/4 teaspoon salt and a few grinds of pepper. Add the watercress and toss. Add the watercress salad and parsnip puree to the plates. Sprinkle with the hazelnut mixture and drizzle with the honey syrup.

Nutrition Facts : Calories 460, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 62 milligrams, Sodium 965 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 26 grams, Sugar 15 grams

SCALLOPED PARSNIPS



Scalloped Parsnips image

Make and share this Scalloped Parsnips recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

6 medium parsnips
3 tablespoons butter
2 tablespoons flour
1 cup milk (or cream)
1/4 teaspoon salt
1 cup buttered bread crumb

Steps:

  • Scrub the parsnips clean, cook for 20 to 30 minutes, or until tender, in lightly salted boiling water, and drain.
  • Scrape off the outer skin, split the parsnips lengthwise, and pull out the stringy cores.
  • Place the parsnips in a shallow baking dish, and cover with a sauce made with the fat, flour, and milk or cream, and salt.
  • Cover the top with the bread crumbs and bake in a moderate oven for about 20 minutes, or until golden brown. Serve in the baking dish.

Nutrition Facts : Calories 236.3, Fat 12.3, SaturatedFat 7.2, Cholesterol 31.4, Sodium 449, Carbohydrate 25.3, Fiber 1.3, Sugar 1.7, Protein 6.1

SCALLOPED POTATOES AND PARSNIPS



Scalloped Potatoes and Parsnips image

Make and share this Scalloped Potatoes and Parsnips recipe from Food.com.

Provided by SouthernBell2627

Categories     Potato

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 3/4 cups heavy cream
2 teaspoons dry mustard
1 1/2 teaspoons salt
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
2 baking potatoes, cut in half lengthwise, then in 1/4-inch slices crosswise
2 parsnips, cut into 1/4-inch slices
1 onion, chopped
2 cups shredded sharp cheddar cheese

Steps:

  • Slow Cooker Directions:.
  • Melt butter in medium saucepan over medium-high heat. Add flour and whisk constantly 3 to 5 minutes. Slowly whisk in cream, mustard, salt, thyme, and pepper. Stir until smooth.
  • Place potatoes, parsnips, and onion in slow cooker. Add cream sauce. Cover; cook on LOW for 7 hours or on HIGH 3 1/2 hours or until potatoes are tender. Stir in cheese. Cover until cheese melts.

Nutrition Facts : Calories 836.3, Fat 75, SaturatedFat 46.9, Cholesterol 247.8, Sodium 1269, Carbohydrate 24.7, Fiber 2.1, Sugar 2.3, Protein 18.8

SCALLOPED POTATOES AND PARSNIPS



Scalloped Potatoes and Parsnips image

Categories     Milk/Cream     Onion     Potato     Side     Bake     Casserole/Gratin     Parsnip     Winter     Gourmet

Number Of Ingredients 8

1 large red onion
2 tablespoons water
2 parsnips (about 1/2 pound)
2 small russet (baking) potatoes (about 3/4 pound total)
1 1/4 cups low-fat (1%) milk
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
a pinch freshly grated nutmeg

Steps:

  • Halve onion lengthwise and cut crosswise into 1/4-inch-thick slices. In a large saucepan cook onion in water, covered, over moderate heat, stirring occasionally, 5 minutes, or until softened. Remove cover and cook onion until any liquid in saucepan is evaporated.
  • Preheat oven to 425°F.
  • Peel parsnips and potatoes. Grate parsnips coarse and cut potatoes crosswise into 1/8-inch-thick slices. In a 2-cup measure or bowl whisk together milk, broth, and flour until combined well. Add milk mixture to onion with parsnips, potatoes, nutmeg, and salt to taste and simmer, stirring frequently, 1 minute.
  • Pour vegetable mixture carefully into a shallow 1 1/2-quart baking dish and bake in lower third of oven 45 minutes, or until top is golden brown and potatoes are tender when pierced with a knife.

PARSNIP POTATO GRATIN



Parsnip Potato Gratin image

Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.-Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 8

4 large potatoes, peeled and thinly sliced
4 medium onions, thinly sliced
3 large parsnips, peeled and thinly sliced
1-1/2 cups shredded Gruyere or Swiss cheese, divided
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream

Steps:

  • Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.

Nutrition Facts : Calories 412 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 268mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.

More about "scalloped parsnips recipes"

SCALLOP WITH PARSNIP RECIPE - GREAT BRITISH CHEFS
scallop-with-parsnip-recipe-great-british-chefs image
2016-11-22 1 parsnip, peeled 2 Once ready to cook, preheat a deep pan of vegetable oil to 180°C. Deep-fry the strips for 4-5 minutes, or until golden, …
From greatbritishchefs.com
Servings 4
Estimated Reading Time 3 mins
Category Starter


LOW-CARB SCALLOPS WITH PARSNIP PURé - RECIPE - DIET …
low-carb-scallops-with-parsnip-pur-recipe-diet image
Blend into a smooth batter with a hand blender. Brown the rest of the butter in a pan. Pour into a small beaker and keep hot. Fry the scallops in butter for no more than 30 seconds on each side, until nicely brown. Add a dollop of puré on a …
From dietdoctor.com


BEST ROASTED PARSNIPS RECIPE - HOW TO MAKE ROASTED …
best-roasted-parsnips-recipe-how-to-make-roasted image
2019-03-19 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 ...
From delish.com


SCALLOPED ROOT VEGGIES RECIPE, SCALLOPED PARSNIPS, …
scalloped-root-veggies-recipe-scalloped-parsnips image
Coat a 1 1/2-quart oval baking dish or casserole with cooking spray. Arrange sliced celery root and parsnips in the prepared baking dish. Place a small saucepan over medium heat. Melt the butter, then whisk in the flour. Cook the …
From miedemaproduce.com


THE BEST PARSNIP RECIPES | MARTHA STEWART
the-best-parsnip-recipes-martha-stewart image
2020-09-09 Roasted Carrots and Parsnips with Minty Yogurt Sauce. Credit: Louise Hagger. View Recipe. Roasting emphasizes the sweetness of both root vegetables, but their textures are delightfully different: silky (carrots) and …
From marthastewart.com


GARLIC BUTTER ROASTED PARSNIPS RECIPE | A SPICY …
garlic-butter-roasted-parsnips-recipe-a-spicy image
2020-11-25 Instructions. Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet. Peel the parsnips and slice them into ½ inch rounds. Cut the largest pieces in half. Place the parsnips on the baking sheet. Drizzle the …
From aspicyperspective.com


PARSNIP RECIPES | ALLRECIPES
Inspiration and Ideas. 10 Roasted Parsnip Recipes. With an earthy flavor and a starchy, potato-like texture, the parsnip is the perfect candidate for roasting. Basic Beef Stock. 87. Rich, hearty beef stock. Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup. 61. Roasted Parsnips and Carrots.
From allrecipes.com


SHEPHERD'S PIE WITH SCALLOPED POTATOES AND PESTO - SOUTHERN LIVING
Directions. Preheat oven to 450°F. Lightly spray a 2-quart (7- x 11-inch) baking dish with cooking spray. Heat oil in a large skillet over medium-high. Add ground lamb, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper; cook, using a spoon to break up meat, until browned, about 5 minutes.
From southernliving.com


SCALLOPED PARSNIP BAJA TACOS | PETA
Scalloped Parsnip Baja Tacos. 5.0 (1 reviews) Share Tweet Pin. Print. 4 oz. parsnips, peeled and cut into 1/2-inch-thick rounds Olive oil for coating the parsnips Chili powder, to taste Salt, to taste Black pepper, to taste Cumin, to taste 1 cup shredded green cabbage 1/2 cup Vegenaise 1 chipotle pepper in adobo sauce, diced 1/2 red onion, diced 1/2 tomato, diced 2 blue or yellow …
From peta.org


RECIPE: SCALLOPED POTATOES AND PARSNIPS - RECIPELINK.COM
Peel parsnips and potatoes. Grate parsnips coarsely and cut potatoes crosswise into 1/8-inch slices. In a 2-cup measure or bowl whisk together milk, broth, and flour until combined well. Add milk mixture to onion with parsnips, potatoes, nutmeg, and salt to taste and simmer, stirring frequently, 1 minute. Pour vegetable mixture carefully into a shallow 1 1/2-quart baking dish …
From recipelink.com


SCALLOPED POTATOES AND PARSNIPS RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From stage.tasteofhome.com


SCALLOPED POTATOES AND PARSNIPS – RECIPES NETWORK
2015-09-04 Peel parsnips and potatoes. Grate parsnips coarse and cut potatoes crosswise into 1/8-inch thick slices. In a 2 cup measure or bowl whisk together milk, broth, and flour until combined well. Add milk mixture to onion with parsnips, potatoes, nutmeg, and salt to taste and simmer, stirring frequently, 1 minute.
From recipenet.org


SCALLOPED PARSNIPS - BIGOVEN.COM
Scalloped Parsnips recipe: Try this Scalloped Parsnips recipe, or contribute your own. Add your review, photo or comments for Scalloped Parsnips. American Side Dish Vegetables
From bigoven.com


SCALLOPED PARSNIP AND SWEET POTATO — ANNA
2020-10-05 Ingredients 2 large sweet potatoes, peeled and thinly sliced 6 parsnips, peeled and thinly sliced 2 shallots, peeled and chopped 1 teaspoon nutmeg, grated 2 cups whipping cream 2 teaspoons thyme, finely chopped 2 cups Gruyère cheese, …
From annamagazine.ca


SCALLOPED PARSNIPS RECIPE BY CHEF.BRANDON | IFOOD.TV
Salad Recipe: Apple, Craisin, Walnut & Goat Cheese Salad. By: C4Bimbos Sweet Potato Burgers
From ifood.tv


SIX O'CLOCK SOLUTION: PARSNIP AND GRUYèRE GRATIN | MONTREAL GAZETTE
2018-01-02 4 ounces (115 g) Gruyère cheese, coarsely grated. Preheat oven to 350 F (180 C). Butter a 2-quart (2 L) baking dish and a large piece of …
From montrealgazette.com


SCALLOPED PARSNIPS - AYUJOY HERBALS LTD.
2021-08-11 Instructions Preheat oven to 350F. Heat 3 tablespoons of ghee in a pan and add chopped onions and garlic. Fry gently for about 5 minutes on a medium heat. Take 2 sprigs of rosemary and 10 sage leaves, chop finely and add to the onions and garlic. Cook for another 3-4 minutes and set aside. Wash, peel and prepare parsnips by cutting into thin slices
From ayujoy.com


SCALLOPED PARSNIPS AND CARROTS - RECIPES LIST
With a mandolin, thinly slice the parsnips and carrots lengthwise. In a bowl, combine the cream and garlic. Butter the sides and bottom of a 30 x 20-cm (12 x 8-inch) baking dish.
From recipes-list.com


SCALLOPED PARSNIPS RECIPE: HOW TO MAKE IT
With Colby-Monterey Jack and crumbled bacon, this side dish always goes over well. It comes out of the oven golden brown and delicious.—Elaine Sabacky, Litchfield, Minnesota
From stage.tasteofhome.com


PARSNIP GRATIN - THE ROASTED ROOT
Preheat the oven to 400 degrees. In a well buttered 9” x 13” casserole dish, lay down slices of parsnip, completely covering the bottom (it’s okay to overlap slices). Layer a third of the sauteed onion on top, sprinkle with cheese, and spread 1/3 of the cauliflower mixture over the layer.
From theroastedroot.net


SCALLOPED PARSNIPS AND POTATOES - UCOOK RECIPE
Butter a 2-quart baking dish. Alternate layers of parsnips and potatoes with dottings of butter in between and a sprinkling of salt and pepper. Barely cover with heavy cream and bake at 350°F approximately 1 hour, or until the parsnips and potatoes …
From ucook.com


SCALLOPED POTATO AND PARSNIP AU GRATIN - A BIG MOUTHFUL
2012-03-09 Meanwhile, in a 13″ x 9″ casserole dish, layer the first layer of potatoes like shingles on the bottom of the dish. Sprinkle with 1/3 of the Gruyere cheese.
From abigmouthful.com


SCALLOPED PARSNIPS - PUBLICDOMAINRECIPES.ORG
Scalloped Onions and Peanuts by: United States Department of Agriculture • Root Vegetables in Wartime Meals (1943-05-01) Side • avoirdupois • onion , peanut , white sauce , bread crumb , fat • measuring cups , measuring spoons , baking dish , oven
From publicdomainrecipes.org


SCALLOPED POTATOES AND PARSNIPS WITH THYME | SAVORY
Using a mandoline, cut potatoes and parsnips into ⅛-inch-thick slices. 2 In a large heavy-bottomed pot, combine the half & half, milk, garlic powder, and thyme. Season with salt and pepper. Add the potatoes and parsnips and heat to a boil on high. Reduce heat and simmer 5‒6 min., until potatoes are almost tender and liquid has thickened.
From savoryonline.com


SCALLOPED PARSNIP RECIPE - JOYFUL BELLY SCHOOL OF AYURVEDA
Wash, peel and prepare parsnip by cutting into thin slices Spread half the onion and herb mixture into the base of a shallow baking dish and layer half the parsnip neatly on top Repeat by adding the remaining onion and herb mixture and another layer of parsnip. Thinly coat the top of the dish with a small amount of ghee Add some sliced sweet apple
From joyfulbelly.com


MADDIE'S RECIPE BOX: SCALLOPED PARSNIPS
Scalloped Parsnips. Ingredients. 6 medium parsnips, scrubbed 3 tablespoons butter 2 tablespoons flour 1/4 teaspoon salt 1 cup rich milk or cream 1 cup buttered breadcrumbs. Instructions. Preheat oven to 350°F. Cook parsnips in salted boiling water until tender. Drain then scrape off outer skin. Split the parsnips lengthwise and pull out the stringy cores. Place …
From maddiesrecipebox.blogspot.com


SCALLOPED BEETROOT, PARSNIP AND POTATO GRATIN - WE MUST BE …
2014-11-25 Directions: Preheat oven to 425°F. In a large baking dish/ casserole dish, combine the potato, parsnips and beetroots. In a medium saucepan over medium heat, melt butter. Add diced onion and garlic and cook until the onion turns translucent. Whisk in flour and cook for 1 minute. Whisk in milk, heavy cream, cheddar, nutmeg, thyme, sage, pepper ...
From wemustbedreamers.com


SCALLOPED POTATOES AND PARSNIPS – PA CO-OPERATIVE POTATO GROWERS
Grate parsnips coarse and cut potatoes crosswise into 1/8-inch-thick slices. In a 2-cup measure or bowl whisk together milk, broth, and flour until combined well. Add milk mixture to onion with parsnips, potatoes, nutmeg, and salt to taste and simmer, stirring frequently, 1 minute.
From pacooppotatoes.com


10 ROASTED PARSNIP RECIPES | ALLRECIPES
2021-09-13 Roasted Vegetable Medley. Yams, parsnips, zucchini, asparagus, and carrots come together in this gorgeous medley. "This colorful dish has the perfect blend of sweet and savory," says recipe creator Lorelei. "It is simple to prepare and can be served as a side dish, salad, or light meal."
From allrecipes.com


SCALLOPED POTATOES AND PARSNIPS WITH THYME | SAVORY
Parsnips lend a nutty sweetness to this classic holiday side dish. Assemble it the night before and then pop it in the oven an hour before dinnertime for easy entertaining. Ingredients. cooking spray; 1 1/2 lbs Yukon Gold potatoes; 1 lb parsnips; 1 cup fat-free half and half; 1 cup whole milk; 1 tsp garlic powder; 2 tsp fresh thyme leaves
From savoryonline.com


SCALLOPED PARSNIPS - RECIPE | COOKS.COM
Preheat oven to 325 degrees. Lightly butter 8 x 8 inch or other 2 quart baking dish. Bring 1 inch of water to boiling in medium-size saucepan over medium heat. Add parsnips. Return to boiling. Cover and cook 5 minutes or until barely tender. Drain. Meanwhile, stir together Half and Half and flour in small saucepan until well blended.
From cooks.com


CROCK POT SCALLOPED POTATOES AND PARSNIPS RECIPE
Add liquid and spices to melted butter. Stir until thickened and smooth. Place potatoes, parsnips and onions in crock pot. Pour cream mixture over top. Cover. Cook on low for 7 hours or high for 3-4 hours until potatoes are tender. Stir in cheese. Cover and let stand until cheese melts.
From livingrichwithcoupons.com


SCALLOPED PARSNIPS RECIPE: HOW TO MAKE IT - TASTE OF HOME
With Colby-Monterey Jack and crumbled bacon, this side dish always goes over well. It comes out of the oven golden brown and delicious.—Elaine Sabacky, Litchfield, Minnesota
From preprod.tasteofhome.com


RECIPE: SCALLOPED POTATOES AND PARSNIPS - RECIPELINK.COM
Scalloped Potatoes and Parsnips, Side Dishes, Potatoes. We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Search Menu SCALLOPED POTATOES AND PARSNIPS 1 large red onion 2 tablespoons water 1 1/4 cups low-fat (1 percent) milk 3/4 cup chicken broth 1 1/2 tablespoons all-purpose flour 2 parsnips (about 1/2 pound), peeled and …
From recipelink.com


SCALLOPED POTATOES AND PARSNIPS - BIGOVEN.COM
Preheat oven to 425 degrees. Peel parsnips and potatoes. Grate parsnips coarse and cut potatoes crosswise into 1/8-inch thick slices. In a 2 cup measure or bowl whisk together milk, broth, and flour until combined well. Add milk mixture to onion with parsnips, potatoes, nutmeg, and salt to taste and simmer, stirring frequently, 1 minute.
From bigoven.com


SCALLOPED POTATOES WITH ONIONS, PARSNIPS, AND CARROTS RECIPE
Directions. How about scalloped potatoes with onions and parsnips or possibly carrots Make your usual potato recipe, and layer onion slices and parsnip slices with the potatoes. The parsnips add in some sweetness to the dish. You could use rutabagas instead if desired (or possibly think the other couple will like) the turnip like flavor.
From cookeatshare.com


SCALLOPED POTATOES AND PARSNIPS WITH THYME | STOP AND SHOP
Preheat oven to 350°F. Coat a 2-quart baking dish with cooking spray. Peel the potatoes and the parsnips. Using a mandoline, cut potatoes and parsnips into ⅛-inch-thick slices. In a large heavy-bottomed pot, combine the half & half, milk, garlic …
From recipecenter.stopandshop.com


SCALLOPED PARSNIPS AND CARROTS | RICARDO
4 cups (1 litre) parsnips, peeled; 4 cups (1 litre) carrots, peeled; 1 cup (250 ml) 35% cream; 6 cloves garlic, finely chopped; 3 cups (750 ml) shredded Cantonnier Warwick cheese (or Cheddar, Gruyère or other)
From ricardocuisine.com


Related Search