Maple Glazed Parsnips On Kale Recipes

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MAPLE-GLAZED PARSNIPS ON KALE

This recipe is special to me because it allows me to use delicious farm-fresh produce in a way my family loves. -Christine Wendland, Browns Mills, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 7



Maple-Glazed Parsnips on Kale image

Steps:

  • In a large skillet, melt 1/4 cup butter over medium heat. Add parsnips and maple syrup. Cook, uncovered, for 15-20 minutes or until syrup is almost evaporated and parsnips are caramelized, stirring frequently., Meanwhile, in a Dutch oven, melt remaining butter over medium heat. Add shallot; cook for 4-5 minutes or until tender. Add kale; sprinkle with salt. Cook and stir for 3-5 minutes or until slightly wilted. Add cider; reduce heat to low. Cover and steam for 5 minutes. , To serve, spoon kale onto a large plate; top with parsnips.

Nutrition Facts : Calories 329 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 251mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 7g fiber), Protein 5g protein.

1/4 cup plus 1 tablespoon unsalted butter, divided
2 pounds medium parsnips, cut into 1/2-in. slices
2/3 cup maple syrup
1 medium shallot, thinly sliced
1 pound kale, stems removed, cut into 1-in. strips
1/2 teaspoon salt
1 tablespoon apple cider or juice

MAPLE-GLAZED PARSNIPS

Olive oil is often used as a building block for cooking, but in this recipe extra virgin olive oil isn't just a background ingredient. The fruity flavor of olive oil pairs well with earthy parsnips and sweet-tart dried cranberries while also giving a shiny coating.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8



Maple-Glazed Parsnips image

Steps:

  • Combine 1/2 cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes.
  • Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.

2 pounds parsnips, peeled and sliced 1/2 inch thick on the diagonal
1/3 cup dried cranberries
1 tablespoon pure maple syrup
3 tablespoons extra-virgin olive oil
1 teaspoon coriander seeds, crushed
Kosher salt and freshly ground pepper
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh parsley

MAPLE-ROAST PARSNIPS

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 3



Maple-Roast Parsnips image

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.
  • Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces.
  • Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden brown.
  • To serve place on a clean serving dish.

2 1/4 pounds parsnips
4 fluid ounces vegetable oil
3 1/2 fluid ounces maple syrup

MAPLE-GLAZED PARSNIPS WITH POPPED MUSTARD SEEDS

Categories     Mustard     Side     Sauté     Steam     Christmas     Thanksgiving     Quick & Easy     Parsnip     Fall     Winter     Maple Syrup     Seed     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5



Maple-Glazed Parsnips with Popped Mustard Seeds image

Steps:

  • Steam parsnips over medium heat until tender, about 10 minutes. Transfer to paper towels to drain.
  • Melt 1 tablespoon butter in small skillet over low heat. Add mustard seeds; cover and cook until beginning to pop, about 2 minutes. Remove from heat. Let stand until popping stops, about 8 minutes.
  • Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Stir in maple syrup and Dijon mustard. Add parsnips; toss to coat. Sauté until parsnips are glazed, about 8 minutes. Add mustard seeds and toss to coat. Season to taste with salt and pepper. Transfer to platter and serve.

2 pounds parsnips, peeled, quartered lengthwise, cut into 2-inch lengths
4 tablespoons (1/2 stick) butter
1/4 cup mustard seeds
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard

STICKY MAPLE-GLAZED PARSNIPS WITH PECANS

Spruce up your roots by adding crunchy nuts and caramelise with sweet maple syrup

Provided by Good Food team

Categories     Dinner, Side dish

Time 50m

Number Of Ingredients 4



Sticky maple-glazed parsnips with pecans image

Steps:

  • Heat oven to 220C/200C fan/gas 7. On a large baking tray, toss the parsnips with the oil and plenty of seasoning. Cook on a low shelf in the oven for 30 mins.
  • Remove from oven, drizzle with maple syrup, scatter over the pecans and toss everything together. Cook for a further 5-10 mins until the parsnips start to caramelise and crisp up at the ends.

Nutrition Facts : Calories 210 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein

1kg parsnip , cut into long pointy batons
3 tbsp vegetable or sunflower oil
3 tbsp maple syrup
85g pecan halves, roughly chopped

MAPLE SPICED PARSNIPS

Take your standard veggie side dish to the next level by tossing parsnips in maple syrup, cumin and turmeric - a great accompaniment to Sunday lunch

Provided by Sophie Godwin - Cookery writer

Categories     Side dish

Time 35m

Number Of Ingredients 5



Maple spiced parsnips image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the oil, turmeric, cumin and maple syrup, then toss with the parsnips on a baking tray and season lightly. Bake in the oven for 30 mins or until soft and slightly blackened - the caramelising will give them more flavour.

Nutrition Facts : Calories 252 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

1 ½ tbsp rapeseed oil (or any flavourless oil)
¾ tsp turmeric
1 ½ tsp ground cumin
1 ½ tbsp maple syrup
1kg parsnips , peeled and quartered lengthways

KALE AND PARSNIPS

Make and share this Kale and Parsnips recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6



Kale and Parsnips image

Steps:

  • Saute the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning.
  • Add the water and ginger. Cover and simer for 4 to 5 minutes.
  • Add the kale and continue cooking 4 to 5 minutes longer. Stir occasionally but keep the saucepan covered otherwise. Serve hot.

1 cup onion, halved & sliced
1 cup parsnip, halved & sliced
1 tablespoon corn oil
1 cup water
2 tablespoons ginger, minced
1 quart kale, veins removed & cut into bite-sized pieces

MAPLE-GLAZED PARSNIPS AND CARROTS

There's a sweet hint of spring in the vegetable medley Bill Richards drizzles with reduced-calorie pancake syrup. "I enjoy adapting recipes I find in my wife's magazines," the creative cook shares from Ironwood, Michigan. "This different side dish goes with many of the entrees I make when our family comes to dinner."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8



Maple-Glazed Parsnips and Carrots image

Steps:

  • In a large skillet, cook and stir carrots and parsnips over medium heat in butter for 5 minutes. Combine the pancake syrup, orange juice, orange zest and salt; pour over carrot mixture. Cook over medium-high heat until mixture comes to a boil. Cover and cook for 6-7 minutes or until vegetables are crisp-tender. , Uncover; cook 1-2 minutes longer or until vegetables are tender and syrup mixture thickens and coats vegetables. Sprinkle with parsley.

Nutrition Facts : Calories 144 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 279mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

1 pound carrots, cut into 1/4-inch slices
1 pound parsnips, cut into 1/4-inch slices
4-1/2 teaspoons butter
1/4 cup plus 2 tablespoons reduced-calorie pancake syrup
1/4 cup orange juice
2 teaspoons grated orange zest
1/2 teaspoon salt
1 teaspoon minced fresh parsley

MAPLE GLAZED PARSNIPS AND CARROTS

A Martha Stewart Recipe I am trying for the first time and wanted to add the ingredients to my shopping list on this website.

Provided by shimmerchk

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7



Maple Glazed Parsnips and Carrots image

Steps:

  • Preheat oven to 450 degrees, with rack in lower third. Place parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet.
  • Drizzle with syrup; season with salt and pepper. Toss well to combine.
  • Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard bacon and thyme. Serve immediately.

Nutrition Facts : Calories 297.9, Fat 10.9, SaturatedFat 3.5, Cholesterol 15.4, Sodium 263.7, Carbohydrate 47.4, Fiber 9.3, Sugar 22.7, Protein 5.1

1 1/4 lbs about 6 fresh parsnips, halved lengthwise
3/4 lb about 12 fresh thin carrot
4 slices bacon, cut into 4 pieces each
10 fresh thyme sprigs
1/4 cup pure maple syrup
coarse salt, to taste
freshly cracked pepper, to taste

MAPLE-GLAZED PARSNIPS AND SWEET POTATOES

Parsnips adds variety and fragrance to sweet potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 7



Maple-Glazed Parsnips And Sweet Potatoes image

Steps:

  • Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces.
  • On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.
  • In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately.

1 1/4 pounds parsnips
1 1/4 pounds sweet potatoes, quartered lengthwise, then cut diagonally into 1/2-inch pieces
2 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
Chopped parsley, (optional)

MAPLE-GLAZED PARSNIPS AND CARROTS

Vegetables can be caramelized on the stove or in the oven. Carrots and parsnips are oven-roasted until tender with bacon, thyme, and maple syrup, marrying sweet elements with savory ones.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6



Maple-Glazed Parsnips And Carrots image

Steps:

  • Preheat oven to 450 degrees, with rack in lower third. Place parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet. Drizzle with syrup; season with salt and pepper. Toss well to combine. Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard bacon and thyme. Serve immediately.

1 1/4 pounds (about 6) parsnips, peeled, halved lengthwise
3/4 pound thin carrots, (about 12), peeled, greens trimmed but not removed
4 slices bacon, each cut into 4 pieces
10 sprigs fresh thyme
1/4 cup pure maple syrup
Coarse salt and freshly ground pepper

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