SCALLOPED POTATOES AND PARSNIPS
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
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
PARSNIP AND POTATO HASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large nonstick skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Add the potatoes, parsnips, thyme and season with salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes and parsnips are nice and tender and lightly browned. Add the minced onion and continue to cook until they are tender and the potatoes are nice and brown.
- Once the hash is cooked, add the chopped parsley and lemon zest. Stir to combine and transfer hash to a serving platter. Serve it up.
SCALLOPED POTATOES AND PARSNIPS
Categories Milk/Cream Onion Potato Side Bake Casserole/Gratin Parsnip Winter Gourmet
Number Of Ingredients 8
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
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
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.
SCALLOPED PARSNIPS
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
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.
SCALLOPED POTATOES RECIPE BY TASTY
Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Sides
Time 1h20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
- Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
- Bring to a boil, then remove from heat.
- Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
- Pour the sauce on top of the potatoes, then sprinkle with parmesan.
- Bake for about 1 hour, until the top is bubbly and golden brown.
- Sprinkle chopped parsley on top, then serve.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams
MOM'S SCALLOPED POTATOES
This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!
Provided by Jane Boswell-Purdy
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
- Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g
OLD IRISH SCALLOPED POTATOES
A simple scalloped potato recipe passed down from my Irish ancestors, using ingredients you have on hand.
Provided by Sheila Dortch Stockdale
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange thinly sliced potatoes in a 9x13-inch baking dish.
- Layer butter slices on top of potatoes. Season with salt and black pepper.
- Pour half-and-half evenly over potato mixture.
- Bake in preheated oven until sauce has thickened and potatoes are tender, 45 to 60 minutes.
Nutrition Facts : Calories 315.6 calories, Carbohydrate 30.9 g, Cholesterol 56.4 mg, Fat 19.7 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 12.3 g, Sodium 120 mg, Sugar 1.4 g
SCALLOPED PARSNIPS
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
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
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