PARSNIPS IN ORANGE SAUCE
Doing a cookbook purge - I found this one, haven't tried it yet, but it looks like it has great potential. From "Pressure Cooking for Pleasure Cooking"
Provided by MechanicalJen
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place parsnips in pressure cooker. Combine orange juice, sugar and salt; pour over parsnips. Add orange slicese. Close cover securely. Place pressure regulator in vent pipe. Cook 5 minuts. Cool pressure cooker at once.
Nutrition Facts : Calories 208.9, Fat 0.7, SaturatedFat 0.1, Sodium 313.8, Carbohydrate 50.4, Fiber 11.2, Sugar 19.8, Protein 3
ORANGE-BRAISED CARROTS & PARSNIPS
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.
PEARSNIP SAUCE
Steps:
- Place the parsnips, pears, maple syrup, orange zest, orange juice, cardamom, salt, and clove into a microwave safe, sealable 3 to 4 quart container. Cover with a lid, leaving one corner open to allow steam to escape. Microwave on high for 10 to 15 minutes or until the parsnips and pears are fork tender.
- Add the lemon juice and puree to your desired consistency using an immersion blender. Serve warm or chilled. Store in an airtight container for up to 3 days, refrigerated.
GLAZED CARROTS AND PARSNIPS WITH CHIVES
Good recipe for holiday celebrations. Turnips can be used instead of parsnips.
Provided by Taddo1965
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat.
- Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
- Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
- Season with more salt and black pepper if needed; sprinkle with chives.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 26.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 6.6 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 141.6 mg, Sugar 9.2 g
STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS
Pop chicken thighs and root veg into a roasting tin with a sweet and tangy maple glaze for a delicious one-pot dinner
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin - make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
- Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.
Nutrition Facts : Calories 656 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 40 grams sugar, Fiber 14 grams fiber, Protein 42 grams protein, Sodium 1 milligram of sodium
PARSNIPS AND CARROTS WITH ORANGE BUTTER
Categories Citrus Side Quick & Easy High Fiber Carrot Parsnip Fall Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a skillet combine the water, the parsnips, the carrots, and salt to taste, simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 2 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.
SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY
Provided by Molly Stevens
Categories Side Roast Sauté Thanksgiving Vegetarian Low Cal High Fiber Rosemary Carrot Parsnip Fall Honey Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
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.
ROASTED PARSNIPS WITH ORANGE ZEST
Provided by Amanda Hesser
Categories side dish
Time 15m
Yield 6 - 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 500 degrees. Place parsnips in a large bowl; drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat. Turn parsnips into large roasting pan and roast, shaking pan occasionally, until golden, 10 to 15 minutes.
- Remove from oven, add juice and zest, and toss to coat. Return to oven and roast until parsnips have caramelized, 5 to 10 minutes. Transfer to warm bowl and serve.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 2 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 9 grams
GLAZED ORANGE CARROTS
These carrots have a zesty kick, for pepping up roast dinner
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 4
Steps:
- Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.
Nutrition Facts : Calories 61 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.16 milligram of sodium
ROAST PARSNIPS WITH SOY, HONEY AND ORANGE
Parsnips are at their best near Christmas and there are so many wonderful things you can do with them.
Provided by PinkCherryBlossom
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 200°C / 400°F.
- Pour oil into a roasting pan and put in oven to heat.
- Add parsnips to hot oil, season if desired and roast for 20 minutes.
- Mix honey, soy, juice and zest. Add to parsnips and toss to coat. Return to oven for another 10 minutes until caramelised.
- Serve with and remaining juices poured over.
Nutrition Facts : Calories 172.6, Fat 7.1, SaturatedFat 1, Sodium 177, Carbohydrate 27.9, Fiber 5.3, Sugar 12.7, Protein 1.7
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