PARSNIP CRISPS
Steps:
- Heat peanut oil in a 5-quart Dutch oven over high heat to 370 to 375 degrees F.
- Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips.
- Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a cooling rack set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.
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.
PARSNIP AND CELERY PILAF (WW CORE)
A quick and easy side dish to accompany any autumnal meal. It also goes very will with chicken or pork dishes that include fruits or preserves. Quick cooking brown rice makes this not only delicious but fast. If you use water chestnuts, this is WW Core.
Provided by justcallmetoni
Categories Brown Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over medium heat. Add parsnip, celery and onions, and cook 4 minutes, stirring occasionally. Do not let the vegetables brown.
- Add rice and the next 5 ingredients (rice through broth), and bring to a boil. Cover, reduce heat, and simmer 10 minutes. (Consult the package of your brown rice for exact cooking time.
- (Optional) If you are using almonds, you can quickly toast them on the stove in an untreated non-stick skillet.
- Stir in water chestnuts or almonds.
- For Vegetarian use vegetable broth option.
Nutrition Facts : Calories 148.6, Fat 2.8, SaturatedFat 0.4, Sodium 621.1, Carbohydrate 27.8, Fiber 2.5, Sugar 2.4, Protein 3.1
PERSIAN PILAF & ROASTED ROOT LOAVES
These vibrant individual pistachio nut roasts with honeyed pomegranate and harissa tomato sauce can also be made as one impressive centrepiece loaf
Provided by Sarah Cook
Categories Dinner, Main course
Time 3h20m
Number Of Ingredients 33
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the carrot chunks, sweet potato and parsnip with 2 tbsp of the oil on a baking sheet. Roast in the oven until golden and tender - about 20-25 mins.
- Meanwhile put the last tbsp of oil in a deep frying or sauté pan with the onion, and cook gently for around 8-10 mins to soften. Stir in the saffron and rice, then stir in the stock. Bring to the boil, then reduce the heat so the rice is gently simmering and cook, stirring occasionally for 25 mins or until the rice is tender and stock just absorbed - like a paella. Stir in the cinnamon, coriander and both types of cumin, plus the chopped apricots and take off the heat. Leave to cool with the roasted veg while you get the rest of the ingredients and tins ready.
- Roughly chop the pistachios. Grease 8 small loaf tins with a little oil, then cut long strips of baking parchment to line the base and ends of each tin - with overhangs to help you lift out the loaves when they're done.
- Scrape the cooled rice into a big mixing bowl and stir through the beaten eggs with salt and pepper. Scatter over chickpeas if using, plus the roasted veg and 100g of the pistachios and fold through. Divide the mixture between the loaf tins, and use your hands to neatly round the tops. The loaves can be chilled for up to 2 days before baking now.
- Make the sauce by combining all the ingredients with a little salt and pepper in a saucepan. Simmer for 20 mins until thickened and rich. Again, this can sit in the fridge for up to 2 days.
- An hour before you want to serve, heat the oven to 200C/180C fan/gas 6. For the roasted pomegranate roots, mix the carrots, beetroot, shallots and oil in a big roasting tin with some seasoning. Roast on the top shelf for 15 mins, with an empty tray heating on the bottom shelf.
- Stir the cumin seeds, pomegranate molasses, orange juice and zest through the veg and put back on the top shelf. Sit the Persian rice loaves on the preheated tray, and bake for another 30 mins together. Finally, stir the pomegranate seeds through the veg, and swap the shelves - so the loaves sit on the top, for a last 5 mins of cooking. Meanwhile gently reheat the sauce.
- Carefully lift the loaves out of their tins onto a platter, and scatter with the last 50g of chopped pistachios plus some coriander leaves. Let guests help themselves, sitting the Persian loaves in a pool of tangy tomato sauce - with spoonfuls of the roasted pomegranate roots, couscous, salad leaves and Greek yogurt alongside.
Nutrition Facts : Calories 550 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 36 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.6 milligram of sodium
More about "parsnip pilaf recipes"
19 AWESOME PARSNIP RECIPES FOR MAINS, SIDES, AND MORE
From bonappetit.com
Author Bon AppétitPublished Apr 29, 2015
- Spicy Honey-Glazed Parsnips. Some parsnips can have a woody core, which you’ll want to cut away before cooking. View Recipe.
- Root Vegetable Tarte Tatin. We love the color and texture you get from using a combination, but any single root vegetable can be used here, too. View Recipe.
- Skillet Roast Chicken with Fennel, Parsnips, and Scallions. A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner.
- Parsnip Purée. Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash. View Recipe.
- Arugula, Apple, and Parsnip with Buttermilk Dressing. Parsnip, a vegetable usually roasted or puréed, is crunchy, sweet, and delicious raw. Who knew? Plus, learn how to master the mandoline.
- Camille Becerra's Roasted Parsnip and Endive Salad. A beautiful winter-white salad; the natural bitterness of the endive is balanced by sweet roasted parsnips and a tad of sugar in the dressing.
- Roasted Parsnip Soup with Walnut Pesto. This creamy soup goes great with crusty bread. View Recipe.
- Vegetable Shepherd’s Pie. Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.
- "Burnt" Carrots and Parsnips. Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.
- Mashed Root Vegetables with Bacon Vinaigrette. We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld.
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- Parsnip latkes. Why not try something different for brunch by swapping the potato in these latkes for grated parsnips? Fry them with fresh dill and serve with smoked haddock, spinach and a runny poached egg for the ultimate savoury comfort food.
- Spiced parsnip & cauliflower soup. Green chillies and coriander give this hearty soup its colour. Flavour winter vegetables with fennel seed, turmeric and ginger.
- Truffled parsnip & parmesan bruschetta. Turn the knobbly root into something altogether more elegant by puréeing and serving on Italian-style toasts for a light starter or as part of a canapé menu.
- Parsnip gnocchi. Who says parsnips have to be plain? Transform this veg into beautiful golden dumplings for an impressive vegan dinner-party main. Finish off the gnocchi with a sprinkling of thyme, pepper and crunchy toasted walnuts.
- Chickpea & roasted parsnip curry. When the chilly winter nights start to draw in, a wholesome vegan curry is just what you need. Crispy parsnips work perfectly mixed with soft chickpeas and coated in a creamy coconut sauce.
- Roast parsnip & chestnut salad. You don’t get much more wintry than this rustic mix. Finish your salad with a honey-rosemary dressing and serve alongside a vegetarian main course.
- Honey-mustard parsnip & potato bake. The beauty of this dish lies in its multiple textures: creamy sauce, crunchy breadcrumb topping and chunky parsnips.
- Parsnip & maple syrup cake. This bake won our 20th birthday cake competition, and for good reason. Parsnips and maple syrup are a heavenly combination, and when teamed with spices, mascarpone and pecans, it's a seriously special sandwich cake.
- Roast parmesan parsnips. Polenta and cheese add a lovely, crispy crumb to these roasted parsnip fingers – great for serving with roasted meat and fish.
- Sticky toffee parsnip pudding. Parsnips may not be the first thing you'd throw in a pudding, but believe us, this magic ingredient helps soften and lighten the sponge texture.
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- 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!
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- 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.
- Parsnip Puree. Mashed potatoes are everyone’s favorite side. That is, until you try this creamy parsnip puree. Roasted garlic gives this dish a flavorful oomph.
- Roasted Parsnip Spinach Salad. Looking for a way to jazz up your lunchtime salads? This is a great way to use up leftovers. Wild rice, baby spinach, and roasted parsnips make up this magic meal.
- Slow Cooker Curried Parsnip and Apple Soup. On those cold winter days, this parsnip soup will warm you up from the inside out. The secret to this soup is the cumin, which goes so well with root vegetables.
- Parsnip Gratin with Gruyere and Thyme. Okay, now this cheesy goodness is the ultimate vegetarian side dish. Layers of gruyere cheese make this deliciously decadent.
- Parsnip and Orange Spiced Cake. It’s impossible to say no to a hearty slice of cake. Packed full of parsnips, this cake makes for a slightly healthier afternoon treat.
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