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
Provided by Trisha Yearwood
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
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.
AROMATIC PARSNIPS AND CARROTS
Parsnips and carrots with lemon, garlic, fennel and cinnamon! A must try! Adapted from Better Homes & Gardens magazine.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Cut any long parsnips or carrots in half crosswise. In a very large skillet, cook parsnips, covered, in a small amount of boiling salted water for 2 minutes. Add carrots, return to boiling. Cook 4 more minutes. Drain, set aside. Carefully, wipe skillet dry.
- Heat the 3 tbls. oil in the same skillet over medium heat. Add the fennel seeds, coriander, and cinnamon. Cook about 1 minute or until fragrant, stirring occasionally. Add the parsnips, carrots and garlic. Cook 10 to 12 minutes, or until tender, turning occasionally. Remove from the heat. Stir in cilantro, lemon peel and juice, salt, and pepper. Drizzle with the olive oil. Enjoy!
- Make ahead tip:.
- Prepare through wiping the skillet dry. Transfer to a 2 1/2-3 quart microwave safe casserole dish. Cover, and refrigerate up to 24 hours. To serve, microwave, covered with plastic wrap on high 7-8 minutes.
Nutrition Facts : Calories 126.1, Fat 5.7, SaturatedFat 0.8, Sodium 176.8, Carbohydrate 18.7, Fiber 5.5, Sugar 6.6, Protein 1.4
ROASTED CARROTS AND PARSNIPS WITH CITRUS BUTTER
Steps:
- Preheat the oven to 425°F.
- In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine. Set the citrus butter aside.
- Peel the carrots and parsnips and cut them lengthwise into long wedges, which that will get a bit browned and crisp at the ends. If I am roasting young carrots small enough to cook whole or halved lengthwise, I like to leave a half inch or so of the greens attached-looks pretty. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces.
- On a rimmed baking sheet, toss vegetables with oil; season with 1 teaspoon salt and toss again. Spread the vegetables flat and roast until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before tender, sprinkle them with a little water and keep roasting.
- When vegetables are roasted, place in a warmed dish and spoon the citrus butter on, tossing them gently to melt the butter and coat the roots. Serve warm.
ROASTED CARROTS AND PARSNIPS WITH HERBS
Steps:
- Preheat oven to 350°F.
- Peel parsnips and halve each crosswise where it becomes narrow. Diagonally cut narrow portions into 3/4-inch-thick slices. Quarter wider portions lengthwise and core, then diagonally cut flesh into 3/4-inch-thick slices.
- Toss parsnips and carrots with oil, salt, pepper, rosemary, and sage in a large bowl. Spread in a large shallow baking pan (1 inch deep) and pour in water. Roast vegetables in lower third of oven until tender, 50 to 55 minutes.
More about "aromatic parsnips and carrots recipes"
AROMATIC PARSNIPS AND CARROTS | BETTER HOMES & GARDENS
Cut any long parsnips and carrots in half crosswise. In a very large skillet, cook parsnips, covered, in small amount of boiling salted water for 2 minutes. Add carrots; return …
From bhg.com
4.5/5 (6)
Calories 130 per servingTotal Time 50 mins
- Cut any long parsnips and carrots in half crosswise. In a very large skillet, cook parsnips, covered, in small amount of boiling salted water for 2 minutes. Add carrots; return to boiling. Cook for 4 minutes more. Drain; set aside. Carefully wipe skillet dry.
- Heat the 3 tablespoons oil in same skillet over medium heat. Add fennel seeds, coriander, and cinnamon. Cook about 1 minute or until fragrant, stirring occasionally. Add parsnips, carrots, and garlic. Cook 10 to 12 minutes or until vegetables are tender, turning occasionally. Remove from heat.
- Transfer to 2-1/2- or 3-quart microwave-safe casserole. Cover; refrigerate up to 24 hours. To serve, microcook, covered with lid or vented plastic wrap, on high (100% power) for 7 to 8 minutes, stirring once. Stir in cilantro, lemon peel and juice, salt, and pepper. Drizzle with olive oil. Makes 10 to 12 servings.
PARSNIPS & CARROTS WITH ROSEMARY - COOK FOR YOUR LIFE
Directions Place the parsnip and carrot sticks into a shallow pan with 1-2 cups of water. Sprinkle with salt and parboil for 5 minutes, or just until they begin to soften. Drain. Meanwhile, in a wide skillet, heat olive oil over medium-high heat. Add shallots and cook, stirring until softened. Add the parsnips and carrots.
From cookforyourlife.org
3.8/5 (6)
Estimated Reading Time 2 minsCategory Sides, Healthy HolidaysCalories 860 per serving
ROASTED PARSNIPS & CARROTS - THE KITCHEN MAGPIE
4 carrots sliced into thin strips 4 parsnips sliced into thin strips 2 tablespoons olive oil 1-2 teaspoon Cajun seasoning, seasoning salt, salt and pepper, your choice Instructions Pre-heat your oven to 425°F. Toss the vegetables with the olive oil and seasoning. Place on a baking sheet. Roast in the oven until they are tender-crisp.
From thekitchenmagpie.com
ROASTED CARROTS AND PARSNIPS RECIPE - VEGETARIAN TIMES
Preparation. Preheat oven to 400°F. Toss together all ingredients in large baking dish, and season with salt and pepper, if desired. Roast 15 minutes, then shake dish to loosen vegetables. Roast 15 minutes more, then shake again, and roast 10 minutes more, or until tender.
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EXPLORING AROMATICS - ACADEMY OF NUTRITION AND DIETETICS
Hearty vegetables such as carrots may require a smaller chop to soften at the same rate as onions, but larger cubes may be appropriate for a soup or stew that will cook longer. Handle hot peppers and onions carefully. The oils from these aromatics can irritate your eyes and nose. Wash your hands before touching your face.
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AROMATIC PARSNIPS AND CARROTS - CHAMPSDIET.COM
Skip to content. Home; Breakfast; Main dish; Lunch/snacks; Salads; Favourites; POSTS; All Categories < 15 mins
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CARROTS VS. PARSNIPS: WHAT'S THE DIFFERENCE? - ORGANIC AUTHORITY
The parsnip has an almost spiced flavor, reminiscent of nutmeg and cinnamon, whereas the carrot has a sweetness that is closer to that of winter squash. They can be mixed and eaten together, but to get the most out of their unique flavors, try recipes that highlight the unique flavors of each vegetables.
From organicauthority.com
AROMATICS IN COOKING: WHAT ARE THEY AND HOW TO USE THEM
Commonly-used aromatics include leeks, onions, carrots and celery, but the list goes on. Fennel, garlic, lemongrass, ginger, scallions, spicy chili peppers or bell peppers, bay leaves, thyme, parsley and peppercorns are all aromatic ingredients. Sometimes, tomatoes are also used as an aromatic (as is the case in sofrito ).
From tasteofhome.com
GARLIC & HERB CARROTS & PARSNIPS - MY FUSSY EATER | EASY KIDS …
Instructions. Peel the carrots and parsnips and then chop them into large batons. Add them to a saucepan, cover with boiling water and simmer for 7 minutes. Meanwhile you can make the garlic and herb butter. Finely chop the thyme, rosemary and garlic and then mix in a bowl with the butter.
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IT’S A PARSNIP, IT’S A CARROT - EAT DRINK BETTER
Peel carrots, parsnips, and parsley root then cut into pieces about 2-inches long. Peel turnips and potatoes, halve lengthwise, then cut each half into 1-inch thick slices. Set all vegetables aside. In a large, heavy roasting pan or in a large, ovenproof sauté pan, heat olive oil over medium-high heat until almost smoking.
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AROMATIC PARSNIPS AND CARROTS RECIPE, BY KINDMEAL CHEF
Restaurant / Shop Owner List your food outlet, create exciting vegetarian deals & showcase your delicious menu for FREE. Enjoy our yummy deals, share reviews & meet food lovers too.
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ROASTED PARSNIP AND CARROT SOUP - JULIA'S CUISINE
Preheat oven to 375 degrees F. Put the carrots and parsnips on a large baking tray. Drizzle over 2 tablespoons of the olive oil and a little salt. Give a good stir to coat and roast between 40-50 minutes. The vegetables should be soft and slightly charred on the outside. Remove from oven and set aside.
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ROASTED CARROTS AND PARSNIPS WITH FRESH HERBS - INSPIRED2COOK.COM
7 medium parsnips (about 2 1/2 pounds), peeled, trimmed, and cut into 3-inch-by-1/2-inch sticks 1 1/2 pounds tender carrots, peeled, trimmed, and cut into 3-inch-by-1/2-inch sticks 1/3 cup extra-virgin olive oil 1 tablespoon chopped fresh dill 1 tablespoon minced fresh flat-leaf parsley 1 teaspoon freshly ground pepper 2 teaspoons kosher or sea ...
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PARSNIPS & CARROTS - TRACI D MITCHELL
Apples, keep your servings reasonable as the parsnip and carrot combo is a little on the starchy side. Roasted Parsnips & Carrots Serves 8. 2 lbs parsnips 1 lb carrots ¼ c. parsley, chopped ¼ c. extra virgin olive oil sea salt. Preheat oven to 350 degrees. Wash, peel and chop carrots up into thinly sliced pieces. You can julienne the pieces ...
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GLAZED PARSNIPS AND CARROTS | RECIPE | RECIPES, CARROT RECIPES, …
Jan 12, 2015 - Cranberries and ginger perk up the flavor of parsnips and carrots in this glazed side dish recipe. Jan 12, 2015 - Cranberries and ginger perk up the flavor of parsnips and carrots in this glazed side dish recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
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SCALLOPED PARSNIPS AND CARROTS | RICARDO
With the rack in the middle position, preheat the oven to 180 °C (350 °F). 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. Line the bottom of the dish with parsnip slices. Sprinkle with cheese and drizzle with cream.
From ricardocuisine.com
ZESTY ROASTED CARROTS AND PARSNIPS - HUMMINGBIRD THYME
Cut parsnips and carrots into (thumb-length) 2-3 inch sections, then each section into 1/2″ thick wedges. Place all in a large bowl. Drizzle with the olive oil and Maple Syrup, and stir to distribute. Make a spice mix out of the rest of the ingredients. Sprinkle over oil-covered vegetables, stir again.
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AROMATIC PARSNIPS AND CARROTS | RECIPE | VEGETABLE SIDE DISHES, …
Jan 12, 2015 - Prepare this vegetable side dish ahead; chill up to 24 hours, then microwave, stir, and serve.
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CARROT AND PARSNIP CHIPS - KATE SCARLATA RDN
Preheat oven to 325 degrees. Lightly oil a cookie sheet. Using Y-shape veggie peeler, create long strips of the carrot and parsnip and place them on cookie sheet. Drizzle oil or use a Misto sprayer to cover veggies evenly with oil. Season veggies with sea salt and thyme leaves, if using. Place cookie sheet in oven and bake for 35 minutes ...
From blog.katescarlata.com
SPRING CARROTS & PARSNIPS – ROASTED WITH HONEY & THYME
Instructions. Preheat the oven to 200 C/400 F/Gas 6. Wash and scrape the parsnips and carrots and trim as necessary. If the vegetables are larger, slice lengthways into batons keeping them as long as possible. Lay the carrots and parsnips in a …
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HONEY ROASTED PARSNIPS AND CARROTS RECIPE | AGGIE'S KITCHEN
Combine oil and honey at the bottom of a large bowl. Add carrots and parsnips to bowl and gently toss until all your vegetables are coated in oil and honey mixture. Place vegetables onto a large baking sheet. Sprinkle liberally with coarse salt and fresh ground pepper. Bake for 15 minutes.
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EASY ROASTED CARROTS WITH PARSNIPS AND HERBS - THE …
Heat oven to 350 F. Halve each of the 4 peeled parsnips crosswise where it becomes narrow. Diagonally cut the narrow portions into 3/4-inch-thick slices. Quarter the wider portions and diagonally cut them into 3/4-inch-thick slices. In a large bowl, toss parsnips, and 5 peeled carrots cut diagonally into 3/4-inch-thick slices with 3 tablespoons ...
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COW PARSNIP, CRISP GREENS AND A SURPRISINGLY AROMATIC HERB
A tall and sturdy plant, reaching heights of up to 3m, cow parsnips cluster together forming strongly scented barriers along walkways and roads. As a member of the carrot family, ‘Apiaceae’, the flowers form the recognizable umbels of clustered white flowers, similar to the wild carrot. Towards the base of the plant, the compound leaves are ...
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COOK, THE NAMESAKE: SAUTEED PARSNIPS AND CARROTS - BLOGGER
1 tablespoon butter. fresh thyme. honey. In a medium skillet over medium/medium high heat, melt the butter. Add the parsnips and carrots in a single layer, coating with butter and sprinkling with the thyme. Saute until they begin to become tender. Drizzle with honey and caramelize the veggies until tender. Hope you all enjoy!
From cookthenamesake.blogspot.com
THE BEST OVEN ROASTED CARROTS AND PARSNIPS - GARLIC & ZEST
Preheat oven to 425 degrees. Combine parsnips, carrots, potatoes and onion on a large sheet pan. Add rosemary, thyme, crushed red pepper (if using), salt and pepper. Drizzle with olive oil. Using your clean hands, toss vegetables and herbs with olive oil, until well coated with oil, herbs and spice.
From garlicandzest.com
PARSNIP VS CARROT - HEALTH IMPACT AND NUTRITION …
Carrot is richer in vitamin B3, vitamin B6, and vitamin B2. Meanwhile, parsnip is richer in vitamin C, vitamin E, vitamin B1, vitamin B5, and vitamin K. It is worthy of noting that parsnips contain 252.6% more folate than carrots. Finally, 100g of carrots contains 16706 IU of vitamin A (provitamin A carotenoid), while parsnips contain none.
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MASHED CARROTS AND PARSNIPS - HEALTHY SEASONAL RECIPES
Remove the basket from the pan and slide the carrots and parsnips into a food processor fitted with the steel blade attachment. Add in oil, orange zest and juice, salt, pepper and nutmeg. Process, scraping sides as necessary until it reaches a creamy texture. Serve hot sprinkled with dill and carrot top.
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ROASTED CARROTS AND PARSNIPS WITH ALMOND-HERB SAUCE
Make the parsnips and carrots Position a rack in the center of the oven, and preheat the oven to 400°F. Trim and peel the parsnips and carrots, then cut into 3×1/2×1/2-inch pieces. In two 15×10-inch baking pans, toss the parsnips and carrots with the olive oil, and 1/2 tsp. each salt and pepper, and spread evenly in the pan.
From finecooking.com
SPICED ROASTED PARSNIPS AND CARROTS - HUNGRY BY NATURE
Instructions. Preheat oven to 375 degrees F. Slice carrots and parsnip so they are roughly the same size and place on a baking sheet. Drizzle with date syrup, olive oil, rosemary, salt and pepper. Toss to combine. Roast for 40 minutes, flipping halfway through. Top …
From hungrybynature.com
AROMATIC PARSNIP SOUP RECIPE - READER'S DIGEST CANADA
Peel and chop the onion. Heat the oil in a large saucepan, add the onion, and leave it to soften. Peel and roughly chop the garlic, add it to the pan, then add the three spices and cook for 1 minute. Pour the warmed stock into the pan and add the apple, parsnips, and salt. Bring to the boil, then reduce the heat, cover, and simmer for 15 ...
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BALSAMIC-GLAZED CARROTS & PARSNIPS RECIPE - EATINGWELL
Directions. Cook carrots and parsnips in a covered large saucepan, in a small amount of boiling lightly salted water for 7 to 9 minutes or until crisp-tender. Drain and return to the saucepan. Add vegetable oil spread and gently stir until melted. For glaze, stir together vinegar, honey, and nutmeg in a small bowl.
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PAPRIKA-ROASTED PARSNIPS AND CARROTS | CANADIAN LIVING
Toss together parsnips, carrots, olive oil, paprika and salt. Spread on lightly greased baking sheet; bake in 425°F (220°C) oven until tender, about 20 minutes. Spread on lightly greased baking sheet; bake in 425°F (220°C) oven until tender, about 20 minutes.
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READER RECIPE: AROMATIC PARSNIPS AND CARROTS | RECIPES ...
Second-place recipe by Kathy Allen of Sergeant Bluff, Iowa
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ROASTED PARSNIPS AND CARROTS! - NUTRITION TWINS
4 parsnips, peeled and cut into large sticks. 3 carrots, peeled and cut into large 1/2 inch pieces. Olive oil in a spray canister. 1 clove garlic, minced. 1/4 tsp kosher salt. Ground pepper, to taste. 1 tbsp chopped fresh sage DIRECTIONS. Preheat oven to 450 degrees F. Place the parsnips and carrots on a baking sheet and spritz with olive oil ...
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AROMATIC PARSNIPS AND CARROTS - PUBLISHERS CLEARING HOUSE
Add fennel seeds, coriander, and cinnamon. Cook about 1 minute or until fragrant, stirring occasionally. Add parsnips, carrots, and garlic. Cook 10 to 12 minutes or until vegetables are tender, turning occasionally. Remove from heat. Stir in cilantro, lemon peel and juice, salt, and pepper. Drizzle with olive oil. Makes 10 to 12 servings. 3.
From frontpage.pch.com
AROMATIC PARSNIPS AND CARROTS - RECIPE | COOKING | GOODLIFE
1-1/2 lb. small parsnips, peeled and halved lengthwise ; 1-1/2 lb. small carrots, peeled and halved lengthwise ; 3 Tbsp. olive oil ; 3/4 tsp. fennel seeds, crushed ; 1/2 tsp. ground coriander (optional) 1/4 tsp. ground cinnamon ; 4 cloves garlic, thinly sliced ; 2 Tbsp. chopped fresh cilantro ; 1 tsp. finely shredded lemon peel ; 2 Tbsp. lemon ...
From pch.com
ROASTED CARROTS AND PARSNIPS WITH LEMON AND DILL - MOST DAYS …
Place in the oven and roast for 20 minutes. Stir vegetables and roast for another 10 - 20 minutes until tender and golden. Place the roasted vegetables in a serving dish and squeeze the roasted lemon over them. Toss in the chopped dill and stir to coat all carrots and parsnips with the lemon juice and dill. Sprinkle sea salt overall if needed.
From mostdaysvegan.com
TRICOLOR ROASTED CARROTS AND PARSNIPS RECIPE - FOOD & WINE
Instructions Checklist. Step 1. Preheat the oven to 425°. On a large rimmed baking sheet, toss the carrots and parsnips with the butter, oil and sugar. Spread the …
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AROMATIC CARROT AND PARSNIP SOUP - HEART MATTERS MAGAZINE
350g (12oz) carrots, roughly chopped . 350g (12oz) parsnips, roughly chopped . 1 teaspoon medium or hot curry powder, or to taste . 1/2 teaspoon ground cumin, or to taste . 850ml (1 1/2 pints) vegetable stock . Freshly ground black pepper, to taste . 150ml (1/4 pint) semi-skimmed milk . Chopped fresh coriander, to garnish (optional)
From bhf.org.uk