CARROT PARSNIP STIR-FRY
Orange carrot slivers and yellow parsnips make a pretty and different side dish. If parsnips aren't available, you could substitute rutabagas or turnips. Usually, I saute the vegetables until they are crisp-tender. But they're also good quite well-cooked, almost browned. -Lavonne Hartel Williston, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, saute parsnips in butter for 3-4 minutes. Add carrots and onion; cook and stir until vegetables are tender, about 10-15 minutes.
Nutrition Facts : Calories 171 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 106mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 7g fiber), Protein 2g protein.
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.
AIR FRYER ROOT VEGETABLES WITH VEGAN AIOLI
Parsnips, carrots, baby red potatoes, and red onion combine with garlic and rosemary to make this delicious dish for your meal. If you don't have fresh rosemary, use another fresh herb to your liking. Try them with the garlic aioli--I think you will like it!
Provided by Bibi
Categories Side Dish Vegetables Carrots
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Combine mayonnaise, garlic, lemon juice, salt, and pepper in a small bowl for the garlic aioli; place in the refrigerator until ready to serve.
- Preheat the air fryer to 400 degrees F (200 degrees C) if your air fryer manufacturer recommends preheating.
- Combine olive oil, rosemary, garlic, salt, and pepper in a small bowl; set aside to allow the flavors to mingle. Combine parsnips, potatoes, carrots, and onion in a large bowl. Add olive oil-rosemary mixture and stir until vegetables are evenly coated. Place a portion of vegetables in a single layer in the basket of the air fryer, then add a rack and another layer of vegetables.
- Air fry for 15 minutes.
- When the timer sounds, you may plate the veggies and keep warm, or continue cooking in 5 minute intervals until the vegetables reach desired doneness and browning.
- Place remaining vegetables in the bottom of the air fryer basket and air fry for 15 minutes, checking for doneness, as needed. Use the rack again, if you have more vegetables than fit in a single layer. When all the vegetables have cooked, serve with garlic aioli and garnish with lemon zest.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 25.5 g, Fat 13.8 g, Fiber 4.8 g, Protein 2.2 g, SaturatedFat 2.1 g, Sodium 338.3 mg, Sugar 5.8 g
ROASTED CARROTS, PARSNIPS AND FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 2 each large carrots and parsnips and cut into 3- to 4-inch sticks. Toss in a large bowl with half a 28-ounce bag frozen hand cut-style fries, 2 tablespoons olive oil, 1 teaspoon crushed coriander seeds, 1/2 teaspoon kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 425˚, stirring halfway through, until the vegetables are tender and the fries are crisp, 45 minutes. Toss with 2 tablespoons chopped cilantro.
AIR FRYER CARROTS
Tender spiced air fryer carrots with crispy edges is a simple side dish perfect for any meal made in just 20 minutes.
Provided by Gina Matsoukas
Categories Side Dishes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat air fryer to 400°F.
- Place the prepared carrots in a large bowl. Drizzle the oil over top and toss until all the pieces are well coated.
- Combine spices in a small bowl, add to the bowl with the oil coated carrots and toss until well combined.
- Place the seasoned carrots on the tray or in the basket of the air fryer depending on model.
- Roast for 18-20 minutes, flipping carrots halfway through. Carrots should be tender with crispy edges when finished. Best served immediately.
Nutrition Facts : Calories 102 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 463 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
GINGERED CARROTS 'N' PARSNIPS
Guests at my holiday table are surprised to hear that this tasty side dish has just five ingredients.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place carrots and parsnips in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 15-20 minutes or until crisp-tender. , In a large skillet, saute 1 tablespoon ginger in butter for 1 minute. Add the carrots, parsnips and salt; toss to coat. Sprinkle with remaining ginger.
Nutrition Facts : Calories 153 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 5g fiber), Protein 2g protein.
CARROT AND PARSNIP STIR FRY
Make and share this Carrot and Parsnip Stir Fry recipe from Food.com.
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- *NOTE: For a little bit more "depth", you can substitute one half to one teaspoon of toasted sesame oil for part of the sesame oil or vegetable oil.
- In a large wok, heat up both oils on high heat.
- Add the parsnips and carrots, lowering heat to medium and stir frying until light golden.
- Turn up the heat to high and add the sake, mirin, and pinch of sugar. Cook until liquid is absorbed.
- Add the shoyu and almonds and stir fry an additional 30 seconds to 1 minute, stirring constantly so almonds don't burn.
- Garnish with green onions or chives if desired.
- Serve hot.
Nutrition Facts : Calories 244.2, Fat 14.4, SaturatedFat 1.5, Sodium 347.2, Carbohydrate 24.3, Fiber 7.4, Sugar 7.2, Protein 5.4
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