Sauteed Parsnips Recipes

PARSNIP SAUTE

My family fondly follows the "Eat your veggies" command when this dish appears on the table!-Janice Van Wassehnova, South Rockwood, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

Parsnip Saute image

Steps:

Place parsnips in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-18 minutes or until crisp-tender. Drain. , Meanwhile, in a large skillet, saute the carrot, celery and onion in butter for 6-7 minutes or until crisp-tender. Add the parsnips, salt and pepper; cook and stir for 4 minutes or until vegetables are tender.

Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 354mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 1g protein.

Ingredients

3 large parsnips, peeled and diced
1/2 cup diced carrot
1/2 cup sliced celery
1/2 cup diced onion
2 tablespoons butter
3/4 teaspoon salt
1/8 teaspoon 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

Ingredients

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

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

Roasted Parsnips and Carrots image

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.

Ingredients

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

SAUTEED PARSNIPS AND CARROTS

Provided by Trisha Yearwood

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Sauteed Parsnips and Carrots image

Steps:

Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes.
Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm.

Ingredients

3 tablespoons olive oil
1 1/2 pounds parsnips, peeled and quartered lengthwise
Kosher salt and freshly ground black pepper
2 pounds thin carrots, peeled and halved lengthwise
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley

HONEY-ROASTED PARSNIPS

These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare

Provided by Miriam Nice

Categories Side dish

Time 55m

Number Of Ingredients 5

Honey-roasted parsnips image

Steps:

Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
Drain in a colander and let them steam-dry for a few mins.
Heat oven to 190C/170C fan/ gas 5.
Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
Roast for 40 mins, turning halfway, until golden.

Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

Ingredients

500g parsnips
1 tbsp flour
1 tbsp honey
2 tbsp sunflower oil
2 tbsp butter

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

Good for Thanksgiving, Bon Appetit, Nov. 2007. To add richness, sautee three ounces sliced pancetta until crisp; crumble over dish before serving! Specialty honey available online at chefshop.com

Provided by Oolala

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Sauteed Parsnips and Carrots With Honey and Rosemary image

Steps:

Heat oil in large skillet over medium-high heat.
Add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips.
Sprinkle with salt and pepper to taste.
Saute until vegetables are beginning to brown at edges, about 12 minutes.
You can do the above a day ahead of serving and cover and chill in refrigerator.
Add butter, rosemary, and honey to vegetables.
Toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes.
Check taste to see if more salt and/or pepper is needed if desired.

Ingredients

2 tablespoons extra virgin olive oil
1 lb carrot, about 4 large, peeled, cut into 3-inch sticks, 1/4-inch thick
1 lb parsnip, peeled, halved lengthwise, cored and cut like the carrots
coarse kosher salt
pepper
2 tablespoons butter
1 tablespoon fresh rosemary, chopped
1 1/2 teaspoons honey, such as heather, chestnut and wildflower

CARAMELIZED ROASTED PARSNIPS

Serve these sweet root veggies over our Mashed Potatoes with Caramelized Roasted Parsnips.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 8

Caramelized Roasted Parsnips image

Steps:

Heat oven to 350 degrees. Place butter, granulated sugar and brown sugar in a large roasting pan; whisk until incorporated. Add parsnips; toss. Sprinkle with salt, pepper, and garlic powder; toss. Cover with foil; bake 20 minutes.
Remove foil; stir. Roast parsnips, uncovered, until lightly browned, about 20 minutes. Stir; adjust seasoning. Sprinkle with chives and serve.

Ingredients

8 tablespoons unsalted butter (1 stick), melted
2 tablespoons granulated sugar
2 teaspoons brown sugar
3 pounds parsnips, peeled, cut into 1/4-by-3-inch julienne
1 1/2 teaspoons salt, plus more to taste
Freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon snipped chives

SAUTEED SHELL STEAKS

This simple steak goes well with our Parsnip Fries.

Provided by Martha Stewart

Categories Beef Recipes

Time 20m

Number Of Ingredients 3

Sauteed Shell Steaks image

Steps:

Season shell steaks generously with salt and pepper.
Heat oil in a large skillet over high. Cook two steaks at a time, turning once, 4 to 8 minutes for medium-rare. Let steaks rest 5 minutes before serving, with parsnip fries on the side, if desired.

Ingredients

4 shell steaks, (each 6 to 8 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1 tablespoon olive oil

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

Sauteed Parsnips and Carrots with Honey and Rosemary image

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.

Ingredients

2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

SAUTEED TURNIPS AND PARSNIPS WITH ROSEMARY

Categories Vegetable Side Sauté Vegetarian Rosemary Parsnip Turnip Fall Shallot Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Sauteed Turnips and Parsnips with Rosemary image

Steps:

Heat oil and butter in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook turnips, stirring occasionally, until crisp-tender, about 5 minutes. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes. Add garlic, rosemary, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 3 minutes more.

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
3 medium turnips (3/4 lb total), peeled and cut into 1/3-inch dice
3 medium parsnips (3/4 lb total), peeled, cored if necessary, and cut into 1/3-inch dice
4 medium shallots (1/2 lb total), cut lengthwise into sixths
1 garlic clove, chopped
1 teaspoon finely chopped fresh rosemary

BUTTER FRIED PARSNIPS

Parsnips lightly seasoned and pan fried in butter.

Provided by Michele O'Sullivan

Categories Side Dish Vegetables

Time 30m

Yield 5

Number Of Ingredients 4

Butter Fried Parsnips image

Steps:

In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 33.5 g, Cholesterol 48.8 mg, Fat 19 g, Fiber 6.2 g, Protein 3.1 g, SaturatedFat 11.8 g, Sodium 239.4 mg, Sugar 8.1 g

Ingredients

6 parsnips, peeled and quartered lengthwise
¼ cup all-purpose flour for coating
½ teaspoon seasoning salt
½ cup butter, melted

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