Parsnipswithalmonds Recipes

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PARSNIP CRISPS

Provided by Alton Brown

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 4



Parsnip Crisps image

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.

2 quarts pure peanut oil
1 pound parsnips
Kosher salt
Freshly ground black pepper

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



Parsnips with Garlic-Herb Butter image

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.

ROAST PARSNIPS WITH HONEY AND NUTMEG

I had these in a pub in London and loved them. Good alternative to french fries. From English Traditional Recipes.

Provided by JWambo

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6



Roast Parsnips With Honey and Nutmeg image

Steps:

  • Preheat oven to 400.
  • Peel parsnips and cut lengthwise into quarters, removing any woody core.
  • Drop into boiling water for 5 minutes. Drain.
  • Toss the parsnips in flour seasoned with the salt and pepper.
  • Pour the oil onto a roasting pan and heat in the oven.
  • Add the parsnips and toss them to coat in the warm oil. Roast for about 30 minutes, until golden brown and cooked through.
  • Drizzle with honey and sprinkle with the fresh nutmeg. Return to the oven for 5 minutes.

Nutrition Facts : Calories 166.4, Fat 13.6, SaturatedFat 1.8, Sodium 0.5, Carbohydrate 11.6, Fiber 0.1, Sugar 8.6, Protein 0.4

4 medium parsnips
2 tablespoons flour
salt and pepper
4 tablespoons oil
2 tablespoons honey
nutmeg, freshly grated

PARSNIPS WITH BACON

Parsnips are an under used vegetable and they really are delicious. I usually cut out the hard center core but many leave the core in. Season with salt & Pepper.

Provided by Bergy

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 5



Parsnips with Bacon image

Steps:

  • Slice the cooked parsnips lengthwise into 1/3" strips.
  • Arrange one layer of parsnips in a greased baking dish.
  • Sprinkle with cheese& breadcrumbs, alternate parsnips with the cheese and crumbs, distribute evenly until the parsnips are all in the baking dish (usually 2-3 layers depending on the size of the parsnip).
  • Pour inenough milk (cream) until it reaches half the depth of the parsnips.
  • Cut bacon in tiny cubes and sprinkle on top.
  • Thirty minutes before dinner pop the casserole into a 400 degree F oven.
  • The Dish is ready when the bacon bits are crisp and the dish is bubbling.
  • Enjoy.

6 medium parsnips, peeled,boiled until tender (Used a bit of salt in the water)
1/4 cup grated cheddar cheese (or your favorite)
3 tablespoons breadcrumbs
1/2-1 cup milk or 1/2-1 cup coffee cream
2 slices bacon

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



Honey-Roasted Parsnips image

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.

2 1/2 pounds parsnips, peeled, halved lengthwise, and cut into 2-inch lengths on the diagonal
2 tablespoons olive oil
Coarse salt and ground pepper
1 tablespoon honey

PARSNIPS WITH GORGONZOLA

A wonderful combination of sweet parsnips enhanced by the piquant taste of Gorgonzola cheese. Great as an appetizer, lunch or dinner with some crusty bread and a green salad dressed with a tart vinaigrette. I served it as a side dish with a roast of pork.

Provided by Elly in Canada

Categories     Cheese

Time 45m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 5



Parsnips With Gorgonzola image

Steps:

  • In a large pot of boiling water, cook parsnips whole in salted water until tender.
  • This will take about 20 minutes.
  • Drain, halve lengthwise.
  • In a large skillet, melt butter over medium-high heat; cook parsnips until lightly browned on both sides, about 5 - 8 minutes.
  • In a lightly greased baking dish fit parnips snugly, arrange parsnips cut sides up.
  • Sprinkle onions over top.
  • Break cheese into pieces and distribute over the parsnips; grind pepper over all.
  • Bake 500F degrees until cheese is very lightly browned, 10 - 12 minutes.
  • Serves 4 as a main course; 6 appetizers.

Nutrition Facts : Calories 229.1, Fat 20.1, SaturatedFat 12.9, Cholesterol 52.5, Sodium 745.2, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 10.8

6 parsnips, peeled (2 pounds)
2 tablespoons butter
2 green onions, finely chopped
7 ounces gorgonzola (200g)
1/4 teaspoon fresh ground black pepper

SAUTEED PARSNIPS

It's hard to resist seconds when I make up a batch of these delicious veggies. The trick is to slice them very very thin...like potato chips. I find it is best to use a mandoline to make the job quick and easy. I'm not a big carrot fan, and I find that slicing thicker pieces makes the parsnips taste a bit "carroty." This is not a low-cal recipe, but it is loaded with vitamins and has a flavor that will make you crave parsnips from now on!

Provided by Spoonless Kitchen

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Sauteed Parsnips image

Steps:

  • Slice parsnips as thin as possible. Use a mandoline if you have one, on the thinnest setting.
  • Heat olive oil in a large skillet. Add parsnips, garlic, spices, and salt. Saute on medium to low heat until parsnips become tender and transparent. The parsnips have a tendency to absorb the oil, so be prepared to add a little more if the parsnips begin to stick to the bottom. Do not cook too fast. You want them to get thoroughly cooked without getting burned.
  • When the parsnips begin to look done, add the butter and sugar. Continue to saute until slightly browned.

Nutrition Facts : Calories 178, Fat 19.3, SaturatedFat 5.5, Cholesterol 15.3, Sodium 341.8, Carbohydrate 1.9, Fiber 0.1, Sugar 1.6, Protein 0.1

2 -4 parsnips, thinly sliced (very thin)
1/4 cup olive oil
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon sage
1 teaspoon minced garlic (fresh or jar)
1/2 teaspoon salt
1/2 tablespoon sugar
2 tablespoons butter

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



Mashed Parsnips image

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

5 cups whole milk
10 parsnips, peeled and cubed
1 teaspoon salt
¼ cup butter
1 teaspoon dried thyme
½ teaspoon ground black pepper, or more to taste
salt or to taste

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



Parsnip Soup with Toasted Almonds image

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.

2 tablespoons unsalted butter
3 small shallots, chopped
1 pound parsnips (about 4 medium), peeled and coarsely chopped
1 small Yukon Gold potato, peeled and coarsely chopped
Coarse salt and freshly ground pepper
3 1/2 cups water
1/4 cup heavy cream
2 tablespoons sliced raw almonds, toasted

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