SWEET POTATOES AND PARSNIPS
Allspice, garlic and sweet onion season roasted sweet potatoes and parsnips in this hearty harvesttime dish.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cut sweet potatoes in half lengthwise. Cut each half lengthwise into four pieces, then into 3-in. slices. Cut parsnips into quarters, then into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1 to 1-1/2 minutes; stir. Cover and cook 30 seconds longer or until vegetables are crisp tender. Add remaining ingredients; toss to coat. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 169 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
SWEET POTATO AND PARSNIP LATKES WITH CHUNKY 5-SPICE APPLESAUCE
Instead of the usual potatoes, make latkes with sweet potatoes and parsnips. They pair beautifully with the homemade applesauce, which has great flavor thanks to Chinese 5-spice powder.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield About 12 latkes
Number Of Ingredients 14
Steps:
- For the applesauce: Combine the apples, lemon zest, lemon juice, apple cider, 5-spice powder and sugar in a large saucepan over medium heat; stir to combine. Cook until the apples begin to break down but are still chunky, 10 to 15 minutes. Remove from the heat and let cool.
- For the latkes: Grate the sweet potatoes and parsnips on a box grater and transfer to a large bowl. Season with salt and toss to combine. Add the flour and stir to distribute evenly. Add the eggs and stir well. Heat 2 tablespoons of the oil in a large saute pan over medium heat. Working in batches, form the potato mixture into 3-inch latkes that are about 1/2-inch thick. Add the latkes to the hot oil in a single layer and fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper towel-lined plate and season with salt. Repeat the frying, adding more fat as necessary.
- Serve the latkes with the applesauce, sour cream and scallions.
MASHED SWEET POTATOES AND PARSNIPS
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons butter in a large pot or Dutch oven over medium heat; cook, stirring occasionally, until browned, about 5 minutes. Add the sweet potatoes, parsnips, thyme sprigs, nutmeg, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are well coated.
- Add 1/2 cup water and the half-and-half to the pot, cover and bring to a simmer. Reduce the heat to medium low and cook, stirring occasionally and adding 1/4 cup more water at a time if the pot is dry, until the vegetables are very tender, 30 to 35 minutes (at the end, there will not be a lot of liquid left).
- Discard the thyme sprigs and transfer the vegetables and any liquid to a food processor. Add the remaining 3 tablespoons butter and process until very smooth. Add the vinegar and process to combine; season with salt and pepper. Transfer the potatoes to a serving dish. Sprinkle with more nutmeg.
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
SPICED SWEET POTATO AND PARSNIP TIAN
With apple cider, Aleppo pepper, and fresh thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.
Provided by Anna Stockwell
Categories Sweet Potato/Yam Parsnip Apple Thyme Thanksgiving Fall Herb Casserole/Gratin
Yield 10-12 servings
Number Of Ingredients 9
Steps:
- Position rack in middle of oven and preheat to 325°F. Bring cider to a boil in a large saucepan over medium-high heat. Reduce heat to low, add butter, thyme, Aleppo, and 2 tsp. salt, and cook, stirring, until butter is melted. Let cool slightly.
- Place potatoes and parsnips in a large bowl. Pour cider mixture over and toss to coat. Stack a handful of slices about 3" high, then place vertically in casserole dish. Using a measuring cup or small bowl, keep slices standing up as you go, working around the perimeter and then into the center, forming concentric circles. Continue arranging slices in pan until tightly packed (you may have some leftover). Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture. Sprinkle with remaining 2 tsp. salt and cover tightly with foil.
- Bake, covered, 1 hour. Remove foil and brush pan juices over tops of slices with a pastry brush. Increase oven temperature to 425°F and bake, uncovered, until golden brown on top, 35-40 minutes more.
- Do Ahead
- After first round of baking at 325°F, let cool, then chill for up to 2 days. Bring to room temperature, then bake, uncovered, at 425°F for 40-50 minutes.
SWEET POTATO & PARSNIP BAKE
A make-ahead vegetarian side dish that's high in fibre and provides a good source of vitamin C
Provided by Good Food team
Categories Buffet, Dinner, Side dish
Time 1h30m
Number Of Ingredients 9
Steps:
- Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the crème fraîche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.
- Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining crème fraîche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.
Nutrition Facts : Calories 255 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
SWEET POTATOES WITH APPLES
This satisfying dish is very welcome at any meal at our house, especially on holidays. The tart apple slices taste so good baked on top of the mild sweet potatoes. -Jean Winfree, Wausau, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30 minutes or until just tender. Drain and cool slightly. Peel and cut into 1/4-in. slices., In a greased 13-in. x 9-in. baking dish, alternately layer potatoes and apples. Pour orange juice over top. Combine the brown sugar, ginger and cinnamon; sprinkle over potatoes and apples. Dot with butter. , Bake, uncovered, at 350° for 35-45 minutes or until apples are tender.
Nutrition Facts : Calories 225 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 106mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 5g fiber), Protein 2g protein.
MAPLE-GLAZED PARSNIPS AND SWEET POTATOES
Parsnips adds variety and fragrance to sweet potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces.
- On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.
- In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately.
ROASTED PARSNIPS & SWEET POTATOES
Simple, yummy and healthy! Experiment with additional seasonings... add more oil if you must but remember that'll up the calorie count too.
Provided by Good Vibe Goddess
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450*.
- Place parsnips and sweet potatoes in a plastic bag with olive oil and salt and pepper.
- Shake until well coated.
- Spread in a single layer on a cookie sheet.
- Roast until golden, turning once, about 25 minutes.
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