PARSNIP SOUP WITH TOASTED ALMONDS
A swirl in the blender with just a touch of heavy cream turns root vegetables into a luscious soup. Top with roasted almond slices for a little crunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Yield Makes 5 cups
Number Of Ingredients 8
Steps:
- Heat butter in a medium saucepan over medium heat. Cook shallots, parsnips, and potato, stirring occasionally, until almost tender, about 10 minutes. Season with 2 teaspoons salt. Add water, and simmer, partially covered, until vegetables are tender, 13 to 15 minutes.
- Puree mixture in a blender with cream until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Divide soup among 4 bowls; sprinkle with almonds. Season with pepper.
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 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.
MASHED PARSNIPS
I was tricked into trying mashed parsnips (I was told they were mashed potatoes) and fell instantly in love. I haven't made mashed potatoes since. Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. And they are much healthier!
Provided by Amy Westerman
Categories Side Dish Vegetables
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
- Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 392.7 mg, Sugar 6.9 g
HONEY-ROASTED PARSNIPS
Treat these parsnips like oven fries and top with a drizzle of honey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Divide parsnips and oil between two rimmed baking sheets, and toss. Season with salt and pepper.
- Roast until parsnips are tender and starting to brown, 35 to 40 minutes, tossing halfway through. Transfer to a serving bowl, drizzle with honey, and stir to coat.
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PARSNIP MUFFINS WITH TOASTED ALMOND TOPPING RECIPE
From altonbrown.com
4.1/5 (17)Total Time 1 hr 15 minsCategory Breakfast
- Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375ºF. Bake the nuts until lightly toasted, approximately 3 minutes, while the oven heats. Meanwhile, grease a standard 12-cup muffin tin with nonstick spray and set aside.
- Combine the flour, baking powder, baking soda, nutmeg, and salt in a large mixing bowl and whisk to combine. In a second bowl, whisk the eggs, yogurt, vegetable oil, and sugar until combined. Add the flour mixture and the parsnips to the wet mixture and fold with a spatula until all of the flour is moistened; there will be some lumps.
- Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake until the muffins reach an internal temperature of 210ºF and are golden brown, 20 to 25 minutes, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a rack and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.
13 PARSNIP RECIPES FOR EARTHY-SWEET FALL FLAVOR | EPICURIOUS
From epicurious.com
- Wild Mushroom and Parsnip Ragout With Cheesy Polenta. This hearty meal is completely vegetarian—and absolutely worthy of a dinner party. The ragout gets deep flavor umami-packed tomato paste and miso.
- Roasted Carrots and Parsnips With Honey. You'll often see the root vegetable paired with carrots, perhaps because they're closely related—and it turns out that parsley is in the same family, too.
- Creamy Parsnip, Leek, and White Bean Crumble. A savory crumble is the ideal comfort food. Parsnips partner with leeks, garlic, and thyme for a flavorful filling that gets topped with crunchy oats, parmesan, and pumpkin seeds.
- Vegetarian Brown Rice Salad With Parsnips and Whipped Ricotta. This hearty salad combines roasted parsnips, hazelnuts, fresh orange, and crisp lettuce for a bright, refreshing vegetarian dinner.
- Root Vegetable Hash. Throw an egg on this easy hash, or serve it alongside chicken or fish. It's also great in a tortilla with your favorite salsa. Get This Recipe.
- Root Vegetable and Farmers Cheese Galette. Looking for a fancy appetizer to set out with fall cocktails? This tart is sure to impress your guests. A mix of parsnips, carrots, beets, turnips, celery root, and purple potatoes will add varied hues to the topping.
- Parsnip and Butternut Squash with Flatbreads. These freshly made spelt flatbreads filled with roasted root vegetables and peppery arugula get a drizzle of olive oil or yogurt for richness.
- Parsnip Confit With Pickled Currants. Start with small parsnips for the most tender results. You'll gently roast them in lots of olive oil along with some garlic, ginger, and rosemary, then pair with zingy pickled currants for a little flavor contrast.
- Parsnip-Wrapped Devils on Horseback. For a flavor-packed meatless take on the classic snack, you'll slick parsnip ribbons with soy sauce, smoked paprika, and a bit of oil before wrapping them around dates stuffed with smoked almonds and blue cheese.
- Parsnip Skordalia. Parsnips meet hazelnuts, dill, feta, fresh lemon juice, and chiles in this dip. It's so good you may skip whatever else you'd planned on for dinner.
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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.
- 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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