CARAMELIZED PARSNIPS AND BABY ONIONS
Make and share this Caramelized Parsnips and Baby Onions recipe from Food.com.
Provided by PetsRus
Categories Vegetable
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous ginger.
- Mix all ingredients together and place in a shallow tin.
- Cook uncovered at 150C/300F for 35-45 minutes, turn occasionally.
- Increase temperature to 200C/400F and cook for a further 15-20 minutes until crisp and golden.
Nutrition Facts : Calories 159.8, Fat 3.9, SaturatedFat 0.6, Sodium 14.7, Carbohydrate 31.3, Fiber 6.7, Sugar 12.2, Protein 2.1
PARSNIPS WITH GARLIC-HERB BUTTER
Tossing roasted parsnips with a full-flavored compound butter is a great way to ramp up their flavor for a quick weeknight side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 1 1/2 pounds parsnips; halve lengthwise and cut into 1-inch pieces. Toss with 2 tablespoons olive oil on a baking sheet; season with salt and pepper. Roast at 400˚ F, tossing once, until tender, about 30 minutes. Transfer to a bowl and toss with 2 tablespoons softened butter, 1 teaspoon minced parsley, 1/2 teaspoon each minced rosemary and lemon zest and 1 clove grated garlic.
SKILLET CARAMELIZED PARSNIPS
Simple stove top recipe for caramelized parsnips. Found printed on the back of a package of parsnips from Trader Joe's.
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- After peeling the parsnips, cut them into sticks the size of your pinkie finger.
- Dry off any moisture with a paper towel or sacking cloth.
- Melt the butter in a skillet over medium heat then add the parsnips, tossing to coat.
- Sprinkle the parsnips with the nutmeg.
- Cover the skillet tightly with a lid and cook the parsnips over medium heat for approximately 10 minutes or until the parsnips reach a golden brown color. All stoves are different so if it looks like the parsnips may be cooking too quickly, lower the heat.
- Add the water, place the lid back on the skillet and steam until the water has evaporated and the parsnips are golden, tender and caramelized.
- Season to taste with salt and pepper.
- Serve immediately.
CHICKEN WITH CARAMELISED BABY ONIONS AND PEARS
A classic Moroccan dish which strikes a balance between sweet and savoury flavourings - and sounds absolutely delicious. I'm posting it here for safekeeping: so I don't forget it! To achieve the balance that best suits your tastes, start with one tablespoon of honey and add more until it's just how you like it. Adapted from Claudia Roden's recipe in the August/September 2005 issue of 'Australian Vogue Entertaining + Travel'. Claudia Roden's recipe uses a whole chicken. When I make this recipe, I intend using skinless, boneless breasts, halved. Served over rice, noodles, or couscous, I think this recipe would easily serve 6 rather than the 4 specified. After I've made it, I'll post the cooking times for making this recipe with breasts, and any other adjustments in relation to the number of serves. If you make this recipe - with breasts or thighs - before I do, please include in your review your cooking times and how many serves it made.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a non-stick pan over a medium heat, add 1 tablespoon of sunflower oil and sauté the pear quarters until they are lightly coloured, then set aside.
- Blanch the eschalots or baby onions in boiling water for 5 minutes, and drain. When they are cool enough to handle, peel the eschalots and trim the root ends.
- Sauté the eschallots in a little sunflower oil, in a non-stick pan (you can use the same pan as you used to sauté the pears) over a medium heat, shaking the pan and turning the eschalots until they are browned and caramelized on all sides.
- Remove the eschalots from the pan and drain them on paper kitchen towelling.
- Add 3-4 tablespoons of oil to a casserole pot large enough to include the chicken pieces, pears and eschalots, and sauté the chopped onion over a medium heat until it begins to soften; then add the chicken pieces and lightly brown them on all sides. Season to taste.
- Add 1 cup of water, and stir in the saffron threads, ginger and cinnamon, and cook, covered, over a low heat, turning the pieces over several times, for 10-15 minutes or until the breasts are cooked.
- Remove the breasts, set aside and keep warm.
- Add the caramelised eschalots to the pot.
- If the pear quarters are still firm (see also step 14), add them to the pot now and continue to cook, covered, over a low heat, for 25 minutes or until the remaining chicken pieces are very tender, turning occasionally, and adding a little more water if it is needed.
- Lift the chicken pieces out, set aside with the breasts, and keep warm.
- Stir the honey into the pot and check the seasoning. You will need quite a bit of pepper to balance the sweetness.
- Cook uncovered to reduce the sauce if necessary, until the sauce has the consistency of thick jam.
- Return all the chicken pieces to the pot and heat through.
- If the pears were soft enough after they were sautéed, add them at this point. A few minutes heating should be enough.
- If you are serving this dish with blanched almonds, lightly toast the almonds under the grill or dry sauté them in a non-stick pan (or you can add a drop of oil).
- Serve over rice, noodles or couscous.
Nutrition Facts : Calories 887.6, Fat 56.7, SaturatedFat 16.9, Cholesterol 194, Sodium 179.8, Carbohydrate 50.4, Fiber 5.1, Sugar 19.1, Protein 46.9
MASHED POTATOES AND PARSNIPS WITH CARAMELIZED ONIONS AND BLUE CHEESE
Provided by Jennifer Iserloh
Categories Mixer Onion Potato Side Thanksgiving Low Cal Blue Cheese Parsnip Fall Healthy Thyme Self Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20 to 25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning. Fill a medium stockpot ¾ full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender, 20 to 25 minutes, then drain. Beat 1/4 of potato parsnip mixture and 3 ounces broth in a mixing bowl with an electric mixer on medium speed until smooth. Repeat, alternating between potato-parsnip mixture and broth, until you've incorporated all. Fold in onions, cheese and thyme, and serve.
CARAMELIZED ROASTED PARSNIPS
This is from the Montreal Gazette. I love parsnips, so I think this is a great recipe to try. The editor says this recipe comes from Fresh From the Garden cookbook by Perla Myers
Provided by Studentchef
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large heavy ovenproof frying pan, melt butter over medium heat, and saute parnsnips with salt, pepper, and sugar until lightly brown, about two minutes.
- Add a half cup of chicken broth and place pan in oven preheated to 350 degrees F for 15 minutes or until tender. If pan juices evaporates add more broth.
- Serve, seasoned with more pepper.
CARAMELIZED ONION-BBQ PORK RIBS RECIPE
Treat your guests well with our Caramelized Onion-BBQ Pork Ribs Recipe. Caramelized onions pair beautifully with barbecue sauce in this pork ribs recipe.
Provided by My Food and Family
Categories Home
Time 3h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450ºF.
- Line roasting pan with Reynolds Wrap® Aluminum Foil. Place ribs in prepared pan; brush both sides of ribs with dressing. Bake 20 min.
- Reduce oven to 300ºF. Top ribs with onions; cover with additional foil.
- Bake 2 hours or until ribs are tender. Transfer ribs to cutting board, reserving sauce in pan. Pour reserved sauce through strainer; discard strained liquid. Reserve strained onions for later use. Return ribs to foil-lined pan.
- Increase oven to 450ºF. Mix barbecue sauce and mustard until blended; spoon over ribs. Top with reserved onions. Bake, uncovered, 25 min.
Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 500 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 10 g, Protein 25 g
CARAMELIZED ONIONS
These lightly golden onions have a delicate taste that complements green, beans, peas and almost any type of meat. Try them over steaks, on burgers, with pork chops and more. -Melba Lowery Rockwell, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings
Number Of Ingredients 4
Steps:
- In a large skillet, saute onions in oil over medium heat until tender, about 15 minutes. Stir in vinegar and brown sugar. Cook for 10 minutes longer or until onions are golden.
Nutrition Facts : Calories 136 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.
CARAMELIZED PEARL ONIONS
I came up with this savory side on a whim one Christmas when my mother and I craved a vegetable side dish a little different than our usual Brussels sprouts. We all liked it so much that it now makes a regular appearance on the holiday table. -Erika Szymanski, Pullman, Washington
Provided by Taste of Home
Time 40m
Yield 2-1/2 cups.
Number Of Ingredients 10
Steps:
- In a large skillet, cook onions in oil over medium heat for 8-10 minutes or until browned. Stir in the wine, vinegars, pepper, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until onions are tender and liquid is evaporated. Stir in pomegranate seeds and dill; heat through.
Nutrition Facts : Calories 41 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CARAMELIZED ONIONS
All it takes is a little time, a little sugar and these caramalized onions are packed with pure sweet flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Yield Makes 3 1/2 cups
Number Of Ingredients 4
Steps:
- In an 8-quart Dutch oven or heavy pot, melt butter over medium-high. Add onions and salt. Cook, stirring often, until softened and just beginning to brown, 35 minutes.
- Reduce heat to medium. Add sugar and cook, stirring often to scrape up any browned bits stuck to bottom of pot, 35 to 40 minutes (lower heat, if bottom of pot begins to scorch).
- When done, onions should be deep golden brown and have a jam-like consistency. Remove from heat; season with salt. Let cool completely.
Nutrition Facts : Calories 62 g, Fat 3 g, Fiber 1 g, Protein 1 g
MASHED POTATOES WITH CARAMELIZED GARLIC AND PARSNIPS
Provided by Melissa Roberts
Categories Milk/Cream Garlic Potato Side Roast Thanksgiving Vegetarian Parsnip Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with racks in upper and lower thirds.
- Wrap each potato in foil, then prick potatoes through foil several times with a fork. Cut off and discard 1/2 inch from top of garlic head, exposing cloves. Put garlic on a double layer of foil, then drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Twist foil tightly to enclose.
- Roast potatoes and garlic on rack in upper third of oven until tender, 1 to 1 1/4 hours.
- About 30 minutes before potatoes and garlic finish roasting, toss parsnips with 1/4 teaspoon salt and remaining 2 1/2 tablespoons oil in a small baking pan. Spread out in an even layer and roast in lower third of oven, stirring once or twice, until tender and golden, about 25 minutes.
- Unwrap garlic and cool to warm, then squeeze cloves into a large bowl and mash well with a fork. Stir in roasted parsnips.
- Heat milk, butter, white pepper, and 1 1/4 teaspoons salt in a small saucepan over medium-low heat until butter is melted.
- While milk mixture heats, unwrap baked potatoes and force through ricer into bowl with garlic and parsnips. (Ricer will catch skins.)
- Pour in hot milk mixture and gently stir with a large heatproof rubber spatula until combined.
MASHED POTATOES AND PARSNIPS WITH CARAMELIZED ONIONS
Categories Dairy Onion Potato Side Vegetarian Parsnip Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and cook until golden, stirring often, about 15 minutes. Mix in rosemary. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
- Bring large pot of salted water to boil. Add parsnips and potatoes; boil until tender, about 20 minutes. Drain well. Return vegetables to pot; mash. Add warm milk and 4 1/2 tablespoons butter; stir until smooth. Stir in onion mixture. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Rewarm over medium-high heat, stirring frequently and adding more milk if too dry.)
MASHED POTATOES WITH PARSNIPS AND CARAMELIZED ONIONS
Make and share this Mashed Potatoes With Parsnips and Caramelized Onions recipe from Food.com.
Provided by Debster
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat.
- Add onions and cook until golden, stirring often, about 15 minutes.
- Mix in rosemary and put onions aside.
- Bring large pot of salted water to boil.
- Add parsnips and potatoes; boil until tender, about 20 minutes.
- Drain well.
- Return vegetables to pot and mash.
- Add warm milk and 1 1/2 tablespoons butter; stir until smooth.
- Stir in onion mixture.
- Season with salt and pepper.
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