HERBED BUTTER PARSNIPS
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
- To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
PARMESAN HERB DROP BISCUITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 biscuits
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F and prepare a baking sheet with parchment paper.
- Put the flour, baking powder, salt and garlic powder in a food processor and pulse a few times to combine. Add the cold butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.)
- Add the Parmesan, parsley, oregano and thyme. Drizzle in the milk and pulse (or stir in with a wooden spoon) until the mixture has just turned into a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
- Using 2 large spoons, drop 1/2-cup sized balls of dough onto the prepared baking sheet. This will make 6 generously sized biscuits.
- Bake until golden brown, about 20 minutes, depending on your oven. Brush the warm biscuits with the melted butter. Enjoy!
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.
PARSNIP-HERB BISCUITS
Steps:
- In a medium skillet over medium heat, melt 1 tablespoon of the butter. Add the leek and sauté for 2 minutes. Remove from the heat and set aside to cool.
- Preheat the oven to 425˚F.
- In a food processor, pulse the flour, cornmeal, sugar, baking powder, salt, and baking soda until combined. Add the remaining 8 tablespoons butter and pulse until the pieces are the size of fine bread crumbs.
- Transfer the mixture to a large bowl. Stir in the cheeses, thyme, and pepper. In a separate bowl, mix together the parsnip puree, eggs, vinegar, and milk. Stir in the leek. Add the parsnip mixture to the cheese mixture and mix until evenly moistened. Turn the dough out onto a generously floured surface. Knead gently until the dough just holds together, about 10 turns. Sprinkle the work surface again with flour and pat the dough into a 1 1/4-inch-thick rectangle.
- Cut the dough into rounds with a floured biscuit cutter or drinking glass 2 to 2 1/2 inches in diameter. Transfer to two ungreased baking sheets, leaving 2 inches of space between each biscuit. Bake the biscuits for 7 minutes and then rotate the pans in the oven. Bake for an additional 8 to 10 minutes, or until golden brown.
- Let the biscuits rest for 5 minutes before serving.
- Make Ahead
- These biscuits taste best the day they are made, but they will keep for 2 to 3 days in an airtight container at room temperature. They can also be frozen for up to 1 month. Reheat in the oven before serving.
PARSNIP PILAF
Slow cook basmati rice with lentils and spices, roast your veg then serve with a coriander, dill, parsley and mint salsa verde
Provided by Good Food team
Categories Dinner, Side dish
Time 1h35m
Number Of Ingredients 19
Steps:
- Soak the rice in water for 1 hr, then rinse in a sieve until the water runs clear. Heat oven to 200C/180C fan/gas 6. Bring a large saucepan of water to the boil with the stock cube in it. Add the rice and lentils, and simmer for 5 mins until just beginning to soften on the outside. Drain well.
- Toss the chunky parsnips with 2 tbsp of the oil, the orange zest, 1 tsp of the cumin seeds and plenty of seasoning in a roasting tin. Roast for 30 mins until golden, then drizzle with honey and roast for 5-10 mins more.
- Meanwhile, heat 1 tbsp of the oil in a wide flameproof casserole or deep pan. Fry the onions until softened and browned. Stir in the remaining cumin with the rest of the spices and cook for 1 min, then add the grated parsnips and raisins, and cook for 1 min more. Turn the heat right down and stir in the rice mixture and lemon zest with plenty of seasoning.
- Melt the butter and remaining 1 tbsp oil in the big saucepan you cooked the rice in. Tip in the rice mixture and roughly flatten the surface. Poke 3 steam holes in the rice with the handle of a wooden spoon. Cover the pan with a tea towel, then put on the lid. Cook for 20-25 mins more, making sure the heat stays quite low.
- To make the herb sauce, whizz all the ingredients to a salsa-like mix. Spread the rice on a serving platter, breaking up any crispy chunks from the bottom. Top with the roasted parsnips and herb sauce, and serve with some yogurt, if you like.
Nutrition Facts : Calories 326 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
More about "parsnip herb biscuits recipes"
SAVORY PARSNIP SCONES (PARSNIP RECIPE) - CHRISTINA'S CUCINA
From christinascucina.com
5/5 (21)Total Time 33 minsCategory Bread, Cookies & PastriesCalories 211 per serving
- In a measuring jug, put the buttermilk (including the 1 Tbsp.) Beat the egg in a small bowl, then pour into the buttermilk. Stir to combine.
- Place the butter in the center of the dry ingredients and cut with a knife into about 16 pieces. Next, take another knife, or pastry blender and cut/mix the butter into the flour until resembles coarse crumbs, finishing off the pastry using your hands once the pieces have become quite small.
- Make a well in the center of the dry ingredients and pour in the egg and buttermilk, (reserving one tablespoon of liquid in the jug).
PARSNIP BISCUITS WITH BLACK PEPPER AND HONEY - FOOD52
From food52.com
Reviews 4Category BreakfastServings 10-12
19 AWESOME PARSNIP RECIPES FOR MAINS, SIDES, AND MORE
From bonappetit.com
HERB-CRUSTED COD RECIPE WITH PARSNIP PURéE - GREAT …
From greatbritishchefs.com
PARSNIP BISCUITS - CAROLINE'S COOKING
From carolinescooking.com
5/5 (6)Total Time 35 minsCategory Side DishCalories 172 per serving
- Cut the parsnip into chunks and cook either by boiling or steaming until tender, around 10min. Blend to a puree (it's better to blend than mash as the central stem can be a bit tough). Remove any chunks that don't break up.
- In a food processor - pulse together the flour, baking powder, sugar, cinnamon, nutmeg and salt. Add the butter and pulse until you have fine breadcrumb texture. Add the buttermilk and parsnip puree and pulse a few times until combined and coming together but don't overmix.
- By hand - mix together the dry ingredients (as in food processor method) then rub in the butter. Add the buttermilk and parsnip puree and mix until combined, being careful not to overmix.
25 BEST PARSNIP RECIPES FROM SIDE DISHES TO MAIN COURSES
From insanelygoodrecipes.com
5/5 (1)Published Jun 30, 2022Category Recipe Roundup
- Garlic Butter Roasted Parsnips. Let’s kick this list off with a classic, roasted parsnips. As the title suggests, these roasted parsnips are coated in a lush garlic butter sauce.
- Simple Parsnip with Oil and Herbs. In a hurry? Sometimes I need to whip up something quick and easy, and these roasted parsnips are as easy as can be.
- Honey Roasted Parsnips. Calling all sweet tooths, did you know that veggies can be sweet too? No? Well, then you have to try these honey roasted parsnips!
- Root Vegetable Tarte Tatin. If you love all things sweet, then you must love dessert. Give this wonderful veggie-centric take on a French classic a try.
- Crockpot Rosemary Carrot Parsnip Mash {Paleo} The colder months bring two of my favorite things: the holidays and winter warmers. I love getting together with family and sharing a hot meal.
GARLIC BUTTER PARMESAN HERB BISCUITS - WILL COOK FOR SMILES
From willcookforsmiles.com
PARSNIP BISCUITS WITH BLACK PEPPER AND HONEY - FOOD52
From food52.com
PARSNIP-BUTTERMILK TART - SOUTHERN LIVING
From southernliving.com
ROASTED PARSNIPS WITH GARLIC HERB BUTTER SAUCE
From thekitchenmagpie.com
SIMPLE ROASTED PARSNIPS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
EASY HERB BISCUITS (VIDEO) - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
BEST PEPPER-PARMESAN BISCUITS RECIPE - HOW TO MAKE PARMESAN …
From thepioneerwoman.com
33 PARSNIP RECIPES TO TRY TODAY - TASTE OF HOME
From tasteofhome.com
PARMESAN HERB DROP BISCUITS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
THE BEST PARSNIP RECIPES - MARTHA STEWART
From marthastewart.com
PARSNIP-HERB BISCUITS - PLAIN.RECIPES
From plain.recipes
PARSNIP-HERB BISCUITS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love