CANDIED PARSNIPS
I clipped this recipe 20 years ago. It's a great substitute for candied sweet potatoes.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a skillet, melt butter over medium heat. Stir in the brown sugar, orange juice, honey and salt until smooth. Add parsnips. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until parsnips are tender. Add orange zest.
Nutrition Facts :
PARSNIPS, CANDIED
My Grandmother and my Mother made these for special occasions. They are really just Candied Yams, using Parsnips instead. Of course the Parsnips have a much nuttier and spice flavor than Yams.
Provided by personalchef
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel parsnips and cut into as close as possible to 3" pieces.
- Bring water to boil, add salt and parsnips.
- Boil aproximately 20 minutes, until crisp tender.
- Drain parsnips, and place in shallow 2 Qt baking dish.
- Sprinkle brown sugar evenly over top.
- Cut butter into 1 T. pats, place evenly over top of dish.
- Bake 30 minutes.
Nutrition Facts : Calories 353.9, Fat 15.8, SaturatedFat 9.8, Cholesterol 40.7, Sodium 1325.4, Carbohydrate 54.3, Fiber 7.4, Sugar 34, Protein 2
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.
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.
GLAZED PARSNIPS
Make and share this Glazed Parsnips recipe from Food.com.
Provided by Martina
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Cook parsnips in salted water until tender.
- Drain.
- In small saucepan, add butter, sugar, and orange juice, bring to a boil.
- Pour over parsnips, tossing lightly to coat.
Nutrition Facts : Calories 257.9, Fat 8.2, SaturatedFat 4.9, Cholesterol 20.4, Sodium 88, Carbohydrate 46.8, Fiber 7.5, Sugar 26.3, Protein 2
GLAZED PARSNIPS
Simple recipe that makes good use of the sweet flavor of parsnips.
Provided by Lett101
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place parsnips in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and allow to cool slightly. Cut parsnips into 2 1/2-in sticks.
- Melt butter in a skillet over medium heat. Stir in sugar and parsnips; toss to coat. Add teriyaki sauce and continue to cook and stir until sauce is absorbed, about 5 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 28.1 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 5.6 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 376.8 mg, Sugar 13 g
CARAMELIZED ROASTED PARSNIPS
Serve these sweet root veggies over our Mashed Potatoes with Caramelized Roasted Parsnips.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Place butter, granulated sugar and brown sugar in a large roasting pan; whisk until incorporated. Add parsnips; toss. Sprinkle with salt, pepper, and garlic powder; toss. Cover with foil; bake 20 minutes.
- Remove foil; stir. Roast parsnips, uncovered, until lightly browned, about 20 minutes. Stir; adjust seasoning. Sprinkle with chives and serve.
HONEY-ROASTED PARSNIPS
These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare
Provided by Miriam Nice
Categories Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
- Drain in a colander and let them steam-dry for a few mins.
- Heat oven to 190C/170C fan/ gas 5.
- Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
- Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
- Roast for 40 mins, turning halfway, until golden.
Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
CANDIED PARSNIPS
I clipped this recipe 20 years ago. It's a great substitute for candied sweet potatoes.
Provided by Allrecipes Member
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- In a skillet, melt butter over medium heat. Stir in the brown sugar, orange juice, honey and salt until smooth. Add parsnips. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until parsnips are tender. Add orange peel.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 47.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 7 g, Protein 2 g, SaturatedFat 7.4 g, Sodium 221.7 mg, Sugar 28 g
BROWN-SUGAR GLAZED PARSNIPS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place parsnips in a medium saucepan. Add enough water to cover by 1 inch, and 1 teaspoon salt. Bring to a boil. Reduce to a simmer, and cook until tender, about 6 minutes; drain.
- Generously butter a 9-by-13-inch baking pan. Arrange parsnips in pan and sprinkle with sugar. Dot with butter, and season with salt and pepper. Bake until parsnips are tender and glazed with sugar and butter, about 20 minutes.
CANDIED ROOT VEGETABLES
Categories Side Christmas Thanksgiving High Fiber Dinner Buffet Root Vegetable Carrot Parsnip Turnip Fall Christmas Eve Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add turnips, carrots and parsnips. Sauté vegetables 5 minutes, stirring often. Stir in Turkey Stock and sugar. Cover; bring to boil. Uncover; reduce heat to medium and simmer until vegetables are tender and liquid is reduced to syrup, stirring occasionally, about 30 minutes. (Can be prepared 6 hours ahead; refrigerate. To rewarm, add 1/4 cup water and stir over medium heat until warmed through.) Season vegetables to taste with salt and pepper.
BAKED PARSNIPS
We enjoy this veggie often in the Northeast, and I've experimented with different ways of fixing them. This is by far one of my favorite parsnip recipes. -Robert Atwood, West Wareham, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.
Nutrition Facts : Calories 239 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 280mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 7g fiber), Protein 2g protein.
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