SAUTEED PARSNIPS AND CARROTS
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes.
- Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm.
STEAMED WINTER VEGETABLES
Potatoes, parsnips, carrots, brussels sprouts and turnips star in this colorful side dish from Marilyn Leedom of Appleton, Wisconsin. A dash of horseradish and dill perk up this vegetable assortment that makes an appealing partner to any winter entree.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the vegetables in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender., Melt butter in a large nonstick skillet. Stir in the vegetables and toss to coat evenly. In a small bowl, combine the dill, vinegar, horseradish and salt. Pour over the vegetables; toss to coat evenly. Serve immediately.
Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 162mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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.
BAKED MASHED PARSNIPS
This was served at a dinner I went to recently. I am not familiar with cooking parsnips, but this dish was delicious. I hope to try it soon.
Provided by Barbara
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces.
- Bake in the preheated oven until golden, 25 to 30 minutes.
Nutrition Facts : Calories 401.3 calories, Carbohydrate 45.9 g, Cholesterol 64.4 mg, Fat 23.8 g, Fiber 11.3 g, Protein 3.7 g, SaturatedFat 14.6 g, Sodium 643 mg, Sugar 11.2 g
STEAMED HALIBUT WITH ROSEMARY SERVED WITH PARSNIP PURéE
In this case do not add ginger to the parsnip purée since the halibut steamed with rosemary will have its own flavoring.
Provided by Jason Epstein
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the halibut into four equal pieces. In a wok or 8-quart stockpot bring water to a boil and boil cabbage leaves until soft and pliable, about 3 minutes. Carefully remove with tongs to a colander and refresh under cold water.
- Add 1 rosemary sprig, half a lemon and 1 teaspoon salt to the still boiling cabbage-cooking water and place a bamboo or other steamer basket on top. Finely chop the leaves from the remaining rosemary sprig and mix with the remaining 1 teaspoon salt and the cracked pink and white peppercorns in a custard cup. Sprinkle the cabbage leaves with some of the rosemary mixture and place 1 piece of halibut on each leaf. Brush the fish pieces with half of the olive oil and sprinkle with the remaining rosemary mixture.
- Place the cabbage leaves and fish in the steamer basket. Cover and steam until the halibut is cooked though, 6 or 7 minutes. Serve the halibut on the cabbage leaves and drizzle sparingly with the juice from the remaining lemon half and the remaining olive oil. Serve with parsnip purée made without ginger.
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
HERBED BUTTERED PARSNIPS
Steps:
- In a steamer set over boiling water steam the parsnips, covered, for 8 minutes, or until they are tender. While the parsnips are steaming, put the butter, the parsley, and the thyme in a heatproof serving bowl. Add the hot parsnips and toss them with the butter mixture, the lemon juice, and salt and pepper to taste.
STEAMED TURNIPS
Make and share this Steamed Turnips recipe from Food.com.
Provided by A Republican Hippie
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Peel and chop turnips into 1/2" dice, (uniform pieces cook more evenly).
- Place into steamer with at least 1" water underneath.
- Put lid on steamer and steam for 20 minutes (or more) once water comes to a boil. Turnips are done when they pierce easily with a knife.
- Drain water and remove steamer from pan, keeping turnips in hot pan. You may need to heat the pan to remove any residual water from turnips.
- Add butter and salt to taste and mash coarsely. The more butter, the better --
- Serve hot.
Nutrition Facts : Calories 82.7, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 155.7, Carbohydrate 7.3, Fiber 2, Sugar 4.3, Protein 1.1
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4 WAYS TO COOK PARSNIPS - WIKIHOW
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88% (11)Author wikiHow StaffUser Interaction Count 588Category Fruits And Vegetables
- Prepare the parsnips. To prepare the parsnips, wash 2 lbs. of medium parsnips under cold water, peel them, and cut them diagonally into 1/2-inch (1.3 cm) slices. The result should resemble uneven medallions.
- Toss the parsnips, olive oil, and salt together in a bowl. Toss 2 lbs. of medium parsnips, 2 tbsp. of extra-virgin olive oil, and 1 tsp. of Kosher salt together in a bowl.
- Spread the parsnips in a single layer on a rimmed baking sheet. Dot them with 2 tbsp. of melted butter.
19 AWESOME PARSNIP RECIPES FOR MAINS, SIDES, AND MORE
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Author Bon AppétitPublished 2015-04-29
- Spicy Honey-Glazed Parsnips. Some parsnips can have a woody core, which you’ll want to cut away before cooking. View Recipe.
- Root Vegetable Tarte Tatin. We love the color and texture you get from using a combination, but any single root vegetable can be used here, too. View Recipe.
- Skillet Roast Chicken with Fennel, Parsnips, and Scallions. A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner.
- Parsnip Purée. Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash. View Recipe.
- Arugula, Apple, and Parsnip with Buttermilk Dressing. Parsnip, a vegetable usually roasted or puréed, is crunchy, sweet, and delicious raw. Who knew? Plus, learn how to master the mandoline.
- Roasted Parsnip Soup with Walnut Pesto. This creamy soup goes great with crusty bread. View Recipe.
- Vegetable Shepherd’s Pie. Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.
- Mashed Root Vegetables with Bacon Vinaigrette. We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld.
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- In a 5- to 6-quart pan over medium-high heat, melt butter. Add carrot halves and 3/4 cup water; cover and cook 3 minutes.
- Add parsnip halves, cover, and continue cooking until vegetables are tender when pierced, 8 to 10 minutes longer.
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