Carrotsandparsnips Recipes

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.

Steps:

• Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
• Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

Steps:

• Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes.
• Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high.
• Let stand 2 minutes and then stir in parsley and almonds.

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.

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.

Steps:

• Preheat the oven to 275 degrees F.
• Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.
• Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that's large enough for the vegetables to lie flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and 1/2 teaspoon black pepper.
• Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.

Steps:

• Peel 2 each large carrots and parsnips and cut into 3- to 4-inch sticks. Toss in a large bowl with half a 28-ounce bag frozen hand cut-style fries, 2 tablespoons olive oil, 1 teaspoon crushed coriander seeds, 1/2 teaspoon kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 425˚, stirring halfway through, until the vegetables are tender and the fries are crisp, 45 minutes. Toss with 2 tablespoons chopped cilantro.

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• Grate the peeled carrots and parsnips on a large-sided grater (or use a food processor).
• Measure out 3 cups each of grated carrots and parsnips, then place in a large bowl.
• Measure 2 tablespoons flour with 1/2 cup grated Parmesan cheese in a small bowl, then add to the grated veggies in the bowl; toss to combine, then set aside.
• In a saucepan melt butter over medium heat; add in 1/4 cup flour and cook stirring/whisking for 2 minutes.
• Gradually add in the full-fat milk, stirring/whisking continuously until the mixture starts to bubble; remove from heat.
• In a small bowl whisk together whipping cream, eggs, seasoned salt, black pepper, nutmeg and cayenne (if using) gradually stir this mixture into the hot milk mixture; whisk until combined.
• Pour the mixture over the grated veggies; mix well with a wooden spoon to combine, then transfer to the prepared baking dish.
• Sprinkle with about 1/2 cup (or more) Parmesan cheese.
• Bake uncovered for about 50 minutes or until golden and bubbly.
• Delicious!

Steps:

• Cook onion,ginger,garlic and cumin in oil for 3 minutes.
• Add carrots and parsnips and cook for 3 minutes.
• Reduce heat and stir in stock.
• Cover and simmer for 30 minutes until vegies are soft.
• Blend soup till smooth - take care if it is hot.
• Season to taste.
• serve topped with sour cream and coriander.

Steps:

• Place potatoes, carrots, and parsnips in a saucepan and cover by an inch with water. Add salt to taste, bring to a boil, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Leave to steam in covered pot for 5 minutes. Peel potatoes.
• Meanwhile, heat olive oil over medium heat in a heavy skillet and add leek. Cook, stirring often, until it begins to wilt, about 3 minutes. Add salt to taste and continue to cook, stirring, until very tender, 3 to 5 more minutes. Remove from heat.
• Mash vegetables with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Combine milk and butter and heat until butter melts. Gradually add to purée, stirring or beating on low speed. Stir in leeks and mix until well blended. Season to taste with salt and pepper. Put through the fine or medium blade of a food mill, or press through a medium-mess strainer. Garnish if desired with dill or chervil. Serve hot.

Steps:

• Place chicken, oil and salt in a bowl, toss to coat.
• Heat a large pot over high heat.
• Add chicken, cook in batches , 3 minutes each side till well browned.
• Seat aside.
• Add leek, garlic and thyme and cook 4 minutes till soft.
• Return chicken to pot, add vegetables and stock.
• Bring to the boil, reduce heat, cover and cook on low.
• Cook 25 minutes or till vegies are tender and chicken cooked through.

Steps:

• Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.