POTATO, PARSNIP & HORSERADISH BAKE
Potato and parsnips are perfect partners in this creamy horseradish bake, a great accompaniment to a roast dinner
Provided by Jane Hornby
Categories Side dish, Vegetable
Time 2h
Number Of Ingredients 10
Steps:
- Put the milk, cream, garlic, a sprig of thyme, the nutmeg and horseradish into a pan and bring to a simmer. Remove from the heat, then leave to infuse for at least 10 mins.
- Peel the potatoes and cut into slices the thickness of a £1 coin. Peel the parsnips, cut into quarters lengthways and discard the cores, then slice thinly lengthways. Heat oven to 180C/160C fan/gas 4.
- Use 1 tbsp butter to grease a large baking dish, then layer up the potatoes and parsnips, adding a few thyme leaves and some seasoning with each layer. Remove the thyme sprig and garlic from the cream, then pour it all over the dish. Scatter over more thyme leaves, the breadcrumbs and the rest of the butter in little knobs. Cover with foil and bake for 1 hr, then uncover and finish for 25-30 mins more until the potatoes are soft, and the top is golden and bubbling.
Nutrition Facts : Calories 653 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
CRISPY POTATO HORSERADISH CAKES
Provided by Michael Symon : Food Network
Categories appetizer
Time 44m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a bowl, combine the onion and potato. Dust with the flour and mix to disperse it. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined.
- In a large non-stick saute pan, heat the olive oil and butter over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the saute pan. Repeat, making 8 to 12 pancakes. Cook pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely. Remove the cakes to a paper towel lined plate as they finish, and season with salt while hot. You can cover them with foil and keep in a 200 degrees F oven to stay warm until ready to serve.
- To serve, transfer potato cakes to a platter and dollop each one with creme fraiche. Top with a sprig of dill.
POTATO, PARSNIP & HORSERADISH BAKED ROSTI
A trio of winter vegetables that are the perfect accompaniment to a meal.
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper, Vegetable
Time 1h35m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Cut the potatoes and parsnips into matchsticks or grate them coarsely and place in a large bowl. Stir in the onion, creamed horseradish, chives and yogurt and mix until well combined. Season to taste.
- Arrange the vegetable mixture in a 20cm shallow metal tin, cover with foil and bake for 1 hr. Remove the foil, dot the top with the butter and bake, uncovered, for a further 15 mins until the vegetables are tender and the top is crispy and golden. Serve hot.
Nutrition Facts : Calories 162 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.36 milligram of sodium
MASHED POTATOES WITH PARSNIP AND HORSERADISH
DH and I loved these potatoes from the Williams-Sonoma website. We served with fish. I used salted butter.
Provided by Dr. Jenny
Categories Mashed Potatoes
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Put the potatoes and parsnips into a steamer basket and set the basket over boiling water. (The water should not touch the bottom of the steamer basket). Cover and steam until the vegetables are very tender when pierced with a small knife, about 15 minutes. Transfer the potatoes and parsnips to a bowl.
- Empty the pot and wipe dry. Return the vegetables to the still hot pot. Add the butter, horseradish, salt and pepper. Using a potato masher, mash until smooth. Add the 1/3 cup half and half and mash to blend, adding more half and half, 1 Tb at a time, if needed to reach the desired consistency. Transfer the vegetables to a serving bowl and serve immediately.
- Make Ahead: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature. Just before serving, reheat gently over low heat, stirring often.
Nutrition Facts : Calories 316.4, Fat 14.4, SaturatedFat 8.8, Cholesterol 38, Sodium 615.7, Carbohydrate 43.8, Fiber 6.4, Sugar 5.7, Protein 5.6
HORSERADISH PARSNIP-AND-POTATO ROSTI
Adding the intensely spicy root vegetable, horseradish, and sweet, mellow parsnip gives a new depth of flavor to this take on a crisp potato pancake.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Peel and grate potatoes and parsnips; toss with horseradish and salt. Melt 1 tablespoon butter in an 8-inch cast-iron skillet over medium. Press potato mixture into pan. Cook until bottom is golden, 10 minutes. Flip; dot 1 tablespoon butter around edges. Transfer to a 400 degrees oven; bake 25 minutes. Serve, with fried eggs.
PUREED PARSNIPS WITH HORSERADISH
Use the freshest parnsips you can find and you won't be disappointed! I originally got this recipe from a magazine article about holiday family favorites.
Provided by Gaia22
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring the parsnips to a boil over high heat in a large pot; then reduce the heat and cook for about 20 minutes or until soft.
- Drain the water.
- Add broth, cream, butter, and horseradish. Using a hand-blender, puree the mixture in the pot.
- Transfer the pureed mash into an ovenproof serving dish or pan, such as a 7" x 7" square glass pan.
- In a small bowl, mix the breadcrumbs, salt, and pepper together.
- Sprinkle the breadcrumb mixture over the top of the puree.
- Bake in 350- to 375-degree F oven until breadcrumbs are golden, about 20 minutes.
Nutrition Facts : Calories 200.9, Fat 11.8, SaturatedFat 7.1, Cholesterol 37.4, Sodium 328.7, Carbohydrate 22.9, Fiber 5.7, Sugar 5.8, Protein 2.6
POTATO, RUTABAGA & PARSNIP CASSEROLE
I finally convinced my brother that onions are edible. So now I serve this with the family's Thanksgiving turkey dinner. Note: I save the broth that is drained from the cooked vegetables and use it in my pumpkin bisque, which I serve as the appetizer for the turkey dinner.
Provided by twobees
Categories Vegetable
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Butter 13 x 9x2-inch glass baking dish.
- Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well.
- Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper.
- Transfer mashed vegetables to prepared dish.
- Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables.
- (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.).
- Preheat oven to 375°F Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.
Nutrition Facts : Calories 429.1, Fat 19.1, SaturatedFat 11.4, Cholesterol 45.8, Sodium 397.5, Carbohydrate 58.4, Fiber 10.5, Sugar 12.2, Protein 10.5
ROASTED POTATOES, PARSNIPS AND CARROTS
I love roasted vegetables. This is an easy and simply delicious recipe by Jamie Oliver. Your veggies will be crisp on the outside and tender on the inside. Yum!
Provided by LifeIsGood
Categories Potato
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Peel the veggies and halve any larger ones lengthways. I like to quarter my potatoes (sometimes more if they are large).
- Break the garlic bulb into cloves, smash them slightly and take peels off. (Jamie leaves his unpeeled, but I prefer the garlic peeled.).
- Pick the rosemary leaves off the stalks.
- Put the potatoes and carrots into a large pan of salted boiling water on high heat and bring back to a boil. Boil for about 5 minutes, then add the parsnips and cook for another 4 minutes.
- Drain the veggies in a colander and allow to steam dry.
- Take the carrots and parsnips out and set aside.
- "Fluff" the potatoes in the colander by shaking it around a little. It's important to do this if you want the yummy crispy bits and edges.
- Put a large roasting pan over medium heat and add the olive oil. Add the garlic and rosemary leaves. Then put all the veggies into the pan with a good pinch of salt and pepper. Stir them around to get them well coated.
- Spread the veggies evenly out into one layer. This is important, so they will roast, not steam.
- Put them into the preheated oven and cook for about 45 minutes to an hour. This will depend on your oven. I like to stir them up at least once while cooking. Watch so they don't burn.
Nutrition Facts : Calories 439.4, Fat 7.7, SaturatedFat 1.1, Sodium 96.6, Carbohydrate 87.8, Fiber 16.3, Sugar 13.8, Protein 8.9
PARSNIP POTATO LATKES WITH HORSERADISH CREAM
Make and share this Parsnip Potato Latkes With Horseradish Cream recipe from Food.com.
Provided by dicentra
Categories Potato
Time 35m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Combine sour cream and horseradish; cover and chill.
- Combine potato, parsnip, and carrot; spread evenly onto several layers of paper towels. Sprinkle with 3/4 teaspoon salt; let stand 30 minutes. Cover with additional paper towels, and press down to absorb liquid. Place parsnip mixture in a large bowl. Add onion, flour, and pepper; toss to combine.
- Preheat oven to 400°.
- Divide parsnip mixture into 10 equal portions (about 1/4 cup per portion), shaping each into a 1/2-inch-thick patty.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 5 patties; cook 2 minutes on each side or until golden brown. Place cooked patties on a baking sheet.
- Repeat procedure with remaining oil and uncooked patties. Bake latkes at 400° for 20 minutes, turning after 10 minutes. Sprinkle evenly with 1/4 teaspoon salt. Serve with horseradish cream.
Nutrition Facts : Calories 228, Fat 6.2, SaturatedFat 1, Cholesterol 2.3, Sodium 509.9, Carbohydrate 40.1, Fiber 5.7, Sugar 7.4, Protein 4.5
More about "potato parsnip horseradish bake recipes"
ROASTED POTATOES, PARSNIPS, & CARROTS & HORSERADISH …
From myrecipes.com
5/5 (1)Calories 197 per servingServings 6
- To prepare horseradish sauce, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula; stir in horseradish and 1/4 teaspoon salt. Cover and chill.
- To prepare vegetables, cook carrot in boiling water 5 minutes or until tender; drain. Combine carrot, parsnip, and next 8 ingredients (parsnip through thyme) in a shallow roasting pan coated with cooking spray. Bake at 450° for 20 minutes; stir. Reduce oven temperature to 400° (do not remove vegetables from oven); bake an additional 30 minutes or until vegetables are tender. Discard thyme. Serve with horseradish sauce.
CREAMY MASHED PARSNIPS & POTATOES W/ HORSERADISH
From daringgourmet.com
5/5 (3)Total Time 25 minsCategory Side DishCalories 214 per serving
- Place the sliced potatoes and parsnips in a steamer (put the parsnips in first where they'll be closer to the hot steam with the potatoes on top since the parsnips require a little longer cooking time). Place the steamer on top of a pot of boiling water and cover with the lid. Steam for about 15 minutes or until the vegetables are tender when pierced with a fork.
- Drain the pot and place the veggies in it along with the butter, salt, pepper and horseradish. Mash with a potato masher then add the cream and continue mashing until smooth, adding more cream until desired consistency is reached. Add more salt and pepper to taste. Transfer to a warmed serving bowl and serve immediately.
PARSNIP AND POTATO GRATIN | TESCO REAL FOOD
From realfood.tesco.com
POTATO, PARSNIP & HORSERADISH BAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POTATO, PARSNIP & HORSERADISH BAKED ROSTI - BBC GOOD FOOD …
From bbcgoodfoodme.com
POTATO PARSNIP AND HORSERADISH BAKE - ISCEALATINAMERICA.ORG
From iscealatinamerica.org
POTATO BAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
HORSERADISH PARSNIPS | DINNER RECIPES | GOODTO
From goodto.com
ROASTED POTATOES, PARSNIPS, AND CARROTS WITH HORSERADISH SAUCE
From fooddiez.com
CREAMY HORSERADISH BAKED POTATOES RECIPE - EATINGWELL
From eatingwell.com
POTATO, PARSNIP & HORSERADISH BAKE | RECIPE | BBC GOOD FOOD …
From pinterest.co.uk
HOMEMADE CROUTONS | RECIPE | CROUTONS HOMEMADE, BBC GOOD …
From pinterest.com
POTATO, PARSNIP & HORSERADISH BAKE – COOKER APP
From cookerapp.com
CREAMY MASHED PARSNIPS & POTATOES WITH HORSERADISH
From honestcooking.com
POTATO AND PARSNIP BAKE - RECIPES - ABC RADIO
From abc.net.au
POTATO PARSNIP AND HORSERADISH BAKE - PARTIUVAMOSVIAJAR.COM
From partiuvamosviajar.com
POTATO, PARSNIP & HORSERADISH BAKED ROSTI | RECIPE | PARSNIP RECIPES ...
From pinterest.co.uk
ROASTED POTATOES, PARSNIPS, AND CARROTS WITH HORSERADISH SAUCE
From fooddiez.com
POTATO, PARSNIP & HORSERADISH BAKE | RECIPE | PARSNIPS, VEGETARIAN ...
From pinterest.co.uk
POTATO, PARSNIP & HORSERADISH BAKE | RECIPE | BBC GOOD FOOD …
From pinterest.co.uk
ROASTED POTATOES, PARSNIPS, AND CARROTS WITH HORSERADISH SAUCE
From plain.recipes
MASHED POTATOES WITH PARSNIP AND HORSERADISH | WILLIAMS SONOMA
From williams-sonoma.com
PARSNIP-POTATO LATKES WITH HORSERADISH CREAM - MYRECIPES
From myrecipes.com
PARSNIP-POTATO LATKES WITH HORSERADISH CREAM - JEWISH RECIPES
From fooddiez.com
RANDOM RECIPE IDEA FOR DINNER | POTATO-PARSNIP--HORSERADISH …
From reciperoulette.tv
You'll also love