ROASTED APPLE AND PARSNIP SOUP
Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
- Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
- Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
- Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g
ROASTED PARSNIPS AND APPLES
Surprise everyone at dinner with this savory, sweet combination.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, combine parsnips and apples. Dot with butter. Roast until parsnips and apples are tender and golden, about 30 minutes, stirring halfway through. Toss with orange zest, orange juice, and cinnamon; season with salt.
Nutrition Facts : Calories 285 g, Fat 9 g, Fiber 13 g, Protein 3 g, SaturatedFat 6 g
HONEY-ROASTED PARSNIPS WITH SWEET POTATOES AND APPLES
Make and share this Honey-roasted Parsnips With Sweet Potatoes and Apples recipe from Food.com.
Provided by Dancer
Categories Yam/Sweet Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Spray a baking pan or casserole dish with oil spray and set aside.
- In large mixing bowl, place parsnips, sweet potato and apples and set aside.
- In microwave-safe bowl, mix oil and honey.
- Warm in microwave, about 10 seconds.
- Mix in soy sauce.
- Pour sauce onto vegetables and apples.
- Toss to coat well.
- Transfer to baking pan and cover with foil.
- Bake until very tender, about 1 hour, stirring occasionally.
- Add salt and pepper to taste, then serve.
Nutrition Facts : Calories 109.2, Fat 2.5, SaturatedFat 0.2, Sodium 193.8, Carbohydrate 22.1, Fiber 3.8, Sugar 11.8, Protein 1.2
PORK CHOPS AND APPLE SHEET PAN DINNER
Pork and apples are the perfect pair in this quick and easy sheet-pan meal. With little prep time and minimal clean up, this dinner will become a weeknight favorite.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the parsnips in the center of the baking sheet and drizzle generously with olive oil, sprinkle with salt and pepper and toss with 3 sprigs of thyme. Spread the parsnips into an even layer leaving an empty space on both sides. Roast until the parsnips become tender and begin to brown in spots, about 20 minutes. Use tongs to give the parsnips another toss.
- Remove the baking sheet from the oven and push the parsnips closer together in the center of the pan. Core the apple and cut it into 1/2-inch-thick slices. Place the apples on one side of the parsnips, drizzle with olive oil and sprinkle with the cinnamon. Pick the leaves from the remaining 2 sprigs thyme and sprinkle them on top of the apples. Lay the pork chops on the other side of the parsnips and brush with the Dijon mustard. Sprinkle each chop with the herbes de Provence and a pinch of salt and pepper.
- Return the baking sheet to the oven and roast until the apples are soft, the parsnips are completely tender and golden brown, and the pork chops read an internal temperature of 145 degrees F, about 20 minutes more. Divide evenly between two plates, top the apples with the parsley leaves and serve.
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 MASH WITH APPLE
Finnish your meal with this splendid side dish. Perfect with pork chops or sausages
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 27m
Number Of Ingredients 6
Steps:
- Cook the parsnip and apple in a pan of salted simmering water for 10 mins until tender, then drain. Put the pan back on the heat, add the butter and spices, then cook for a few mins before adding the milk and warming through.
- Add this to the parsnips and apple, season well then whizz in the food processor until smooth, or mash well by hand. Spoon into a bowl and drizzle with a little melted butter to serve.
Nutrition Facts : Calories 276 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 22 grams sugar, Fiber 11 grams fiber, Protein 5 grams protein, Sodium 0.28 milligram of sodium
PARSNIPS AND APPLES WITH MARSALA
In 1954, the food writer Elizabeth David introduced her fellow Brits to carote al Marsala via her book "Italian Food." She warned readers that Marsala and carrots may sound like "an unsuitable combination," but lists the dish as one of her favorite vegetable recipes. Simmering the carrot in sweet wine until the liquid reduces to the point of becoming a glaze creates a delightful candying effect. The approach works equally well for parsnips and apples, which also have a natural sweetness, and any number of other root vegetables, like sunchokes or salsify.
Provided by Charlotte Druckman
Categories easy, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Peel the parsnips and halve them lengthwise, if very thick. Peel and core the apples. Chop the parsnips and apples into 1-inch pieces.
- Melt the butter in a large, heavy skillet or Dutch oven over medium heat. Add the parsnips and apples and cook, stirring continuously, until evenly coated with the butter, about 2 minutes.
- Add the sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring continuously, until the sugar melts, about 2 minutes. Pour in the Marsala, reduce the heat to low and simmer for 5 minutes.
- Add enough water to just barely cover the parsnips (about 2 cups). Bring to a simmer again, adjusting the heat as needed, then cover the pan and continue to simmer until the parsnips are just crisp-tender, about 20 minutes.
- Remove the lid, increase the heat and bring the liquid to a boil, reducing it until it turns into a syrupy sauce coating the parsnips and apples, about 10 minutes. Season to taste with salt and pepper. Sprinkle with parsley, if using.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 445 milligrams, Sugar 12 grams, TransFat 0 grams
STICKY ROASTED PARSNIPS, CHANTENAY CARROTS & APPLES
Glaze your Christmas root vegetables with honey and coriander seeds, then add apple quarters and roast for an extra-special side dish
Provided by Jenny White
Categories Side dish
Time 50m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the parsnips and carrots in a large roasting tin. Mix the oil, honey and coriander seeds together with some seasoning and spoon over the vegetables, turning them to coat, then roast for 20 mins.
- Add the apples to the tin and cook for a further 20 mins until the vegetables are golden and just tender.
Nutrition Facts : Calories 229 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Fiber 13 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
OVEN-ROASTED ROOT VEGETABLES & APPLES
Experience the delicious flavor of this Oven-Roasted Root Vegetables & Apples dish. This savory Oven-Roasted Root Vegetables & Apples is a guaranteed hit!
Provided by My Food and Family
Categories European
Time 55m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Cut carrots lengthwise, then crosswise in half; place in large bowl. Add parsnips.
- Mix dressing, orange zest and red pepper until blended. Drizzle over vegetables; toss to evenly coat. Spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 20 min.
- Add apples and cheese to baking sheet; stir to combine. Bake 15 to 20 min. or until vegetables and apples are tender.
Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
SLOW COOKER PARSNIP AND APPLE SOUP
Here's a light, lovely soup ideal for a first course at your next special dinner. You'll love the harmony of fall flavors. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, until parsnips are tender, 3 hours. If desired, top with additional minced rosemary and cracked pepper.
Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED PARSNIP, CELERY HEART, AND APPLE SALAD
This crunchy, earthy salad combines green apples, celery hearts, and roasted parsnips.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. In a large bowl, toss parsnips with oil; season with salt and pepper. Spread parsnips in a single layer on a rimmed baking sheet. Roast until golden brown and tender, about 30 minutes. Let cool slightly on a wire rack.
- Divide parsnips among 6 serving plates. Place celery hearts and leaves, apple, and vinaigrette in a large nonreactive bowl; season with salt and pepper. Toss until well combined and arrange on top of parsnips.
SAVORY ROAST PORK WITH APPLES AND PARSNIPS
Pork roast slow cooked with apples and parsnips makes a wonderful complete and savory meal that not only tastes delicious but will have your whole house smelling fantastic! Don't be tempted to remove the lid or peek at the roast as doing so will allow heat to escape and prevent proper cooking.
Provided by Mamas Kitchen Hope
Categories Savory
Time 12h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Spray a crock pot with cooking spray or line with a crock pot liner for easy clean up.
- Place prepared apples and parsnips in the bottom of the crock pot and top with onion quarters. You can use your fingers to separate the onion quarters into smaller pieces if you like.
- Combine the brown sugar, ground ginger, garlic powder and salt and pepper in a small bowl until thoroughly mixed. Rub mixture into the roast making sure to get the mixture on all sides.
- Place roast in crock pot on top of the onion layer. Pour apple cider over the roast and sprinkle the crumbled cooked bacon on top.
- Turn crock pot to low and cook for 10 to 12 hours.
- To serve, remove roast and allow to rest for a few minutes. Slice into serving sized pieces and place on a platter. Place apples, onions and parsnips around the roast.
- Strain the juices remaining in the crock pot into a medium sauce pan and place pan over medium heat. Add cornstarch to a bowl or small container with a tight lid and add 1/4 cup cold water. Stir or shake well until no clumps remain. Pour mixture into saucepan containing hot juices and whisk over medium heat until desired consistency is reached.
- Pour thickened juices into a gravy boat or other serving container and serve alongside platter of roast.
Nutrition Facts : Calories 787.1, Fat 31.3, SaturatedFat 11.3, Cholesterol 247.9, Sodium 217, Carbohydrate 35.5, Fiber 4.8, Sugar 26.4, Protein 87.9
PARSNIP AND APPLE SOUP
This silky puree can be made one day ahead. What to drink: That's easy - offer guests Irish ale throughout the meal.
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy large pot over medium-high heat. Add leeks, parsnips, and apples. Cover; cook until vegetables begin to soften, stirring often, about 20 minutes. Add 4 cups water. Bring to boil. Reduce heat to medium. Simmer uncovered until vegetables are very tender, about 20 minutes. Cool slightly.
- Working in batches, puree vegetable mixture with milk in blender until smooth, thinning soup with more water if desired. Return soup to pot. Season soup with sugar, salt, and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)
- Cut enough reserved green parts of leeks into matchstick-size strips to measure 1 cup. Cook in medium saucepan of boiling water until tender, about 10 minutes. Drain.
- Bring soup to simmer. Ladle into bowls. Garnish with leek strips and serve.
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- Bake at 475° on an oven rack one-third down from top of oven, stirring occasionally, 30 minutes or until tender and browned. Garnish, if desired.
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