PARSNIPS, CANDIED
My Grandmother and my Mother made these for special occasions. They are really just Candied Yams, using Parsnips instead. Of course the Parsnips have a much nuttier and spice flavor than Yams.
Provided by personalchef
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel parsnips and cut into as close as possible to 3" pieces.
- Bring water to boil, add salt and parsnips.
- Boil aproximately 20 minutes, until crisp tender.
- Drain parsnips, and place in shallow 2 Qt baking dish.
- Sprinkle brown sugar evenly over top.
- Cut butter into 1 T. pats, place evenly over top of dish.
- Bake 30 minutes.
Nutrition Facts : Calories 353.9, Fat 15.8, SaturatedFat 9.8, Cholesterol 40.7, Sodium 1325.4, Carbohydrate 54.3, Fiber 7.4, Sugar 34, Protein 2
CANDIED PARSNIPS
I clipped this recipe 20 years ago. It's a great substitute for candied sweet potatoes.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a skillet, melt butter over medium heat. Stir in the brown sugar, orange juice, honey and salt until smooth. Add parsnips. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until parsnips are tender. Add orange zest.
Nutrition Facts :
CANDIED CARROTS
My family's favorite vegetable. They are great for the holidays, too!
Provided by Denyse
Categories Side Dish Vegetables Carrots
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
- Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!
Nutrition Facts : Calories 150.3 calories, Carbohydrate 24.5 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 123.2 mg, Sugar 18.7 g
MOLASSES GLAZED CARROTS
This recipe produces fabulous sweet & sour carrots. The molasses lends a real depth and complexity of flavour. Recipe is from Bon Appétit Magazine (December 2008). I think it would work really well with parsnips too.
Provided by blucoat
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons vinegar and enough water to almost cover carrots (about 3-4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes.
- Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.
GLAZED PARSNIPS
Simple recipe that makes good use of the sweet flavor of parsnips.
Provided by Lett101
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place parsnips in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and allow to cool slightly. Cut parsnips into 2 1/2-in sticks.
- Melt butter in a skillet over medium heat. Stir in sugar and parsnips; toss to coat. Add teriyaki sauce and continue to cook and stir until sauce is absorbed, about 5 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 28.1 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 5.6 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 376.8 mg, Sugar 13 g
BLINIS WITH TAPIOCA CAVIAR, CANDIED FRUITS, TOASTED PECANS, AND CRèME FRAîCHE
Provided by Clark Frasier
Categories Mixer Dairy Egg Fruit Nut Potato Vegetable Dessert Christmas Cocktail Party Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 25
Steps:
- For tapioca:
- Bring 3 quarts water to boil in large saucepan. Add tapioca and boil until tapioca is clear, stirring occasionally, about 16 minutes. Drain; rinse under cold water until cool. Transfer tapioca to medium bowl.
- Pour cream into heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk egg yolks, sugar, and salt in medium bowl 1 minute. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium heat until mixture is thick enough to coat back of spoon, about 5 minutes; do not boil. Transfer custard to medium metal bowl. Set over bowl of ice water and stir until custard is cool. Stir 3/4 cup custard into tapioca. Do ahead Can be made 1 day ahead. Cover and chill tapioca and remaining custard separately. Stir all remaining custard into tapioca to loosen before continuing.
- For blinis:
- Cook potatoes and parsnips in separate medium saucepans of boiling salted water until very tender, about 15 minutes. Drain vegetables well, then transfer to sieve set over medium bowl. Force potatoes and parsnips through sieve into bowl. Stir in milk. Whisk in flour in 3 additions. Add eggs 1 at a time, whisking to blend after each addition. Whisk sugar and salt into batter. Using electric mixer, beat egg whites until stiff but not dry. Fold egg whites into batter.
- Line rimmed baking sheet with foil. Heat griddle over medium heat. Brush with oil. In batches, drop batter by rounded tablespoonfuls onto griddle, spreading to form 21/2- to 3-inch rounds. Cook until brown, about 21/2 minutes per side. Transfer to sheet. Do ahead Can be made 1 day ahead. Cool, cover tightly with foil, and chill. Rewarm uncovered in 350°F oven, about 7 minutes.
- Divide tapioca among 8 small bowls. Place 1 bowl on each of 8 plates. Divide warm blinis among plates. Arrange dried cherry halves, candied apricot slices, and toasted pecans on plates. Place dollop of crme frache and honey and small mound of ground cinnamon on plates.
More about "candied parsnips strips food"
CANDIED CARROTS AND PARSNIPS
From tfscd.prd.sobeys.orckestra.cloud
CURRIED PARSNIP PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
CANDIED DILL PICKLE STRIPS RECIPE - FOOD NEWS
From foodnewsnews.com
THESE SLOW ROASTED PORK BELLY STRIPS ARE LIKE SEX ON A ...
From lovindublin.com
CANDIED PARSNIPS STRIPS BEST RECIPES - COOKINGTODAY.NET
From cookingtoday.net
EASY PARSNIP RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
HOW TO MAKE A CANNOLI RECIPE - PAINLESS COOKING
From painlesscooking.com
BLINIS WITH TAPIOCA CAVIAR, CANDIED FRUITS, TOASTED PECANS ...
From bonappetit.com
MINCE PIE PRIMER – CANDIED PEEL - O'GRADYLADY BAKERY
From ogradyladybakery.wordpress.com
PARSNIP CRèME BRûLéE | PLAINSJOY.COM
From plainsjoy.com
MAPLE-GLAZED ROAST PARSNIPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CANDIED PARSNIPS RECIPES
From tfrecipes.com
HOW TO COOK PARSNIPS - PAINLESS COOKING
From painlesscooking.com
FRIED PARSNIPS RECIPE | MYRECIPES
From myrecipes.com
CANDIED PARSNIPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CANDIED VEGETABLE POPCORN MIX - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
KEN'S KITCHEN | CANDIED CARROTS AND PARSNIPS
From kenskitchen.ca
CANDIED PARSNIPS LILLIAN COOK RECIPE | COOKBOOK CREATE
From cookbookcreate.com
CANDIED CARROTS AND PARSNIPS RECIPE
From crecipe.com
MAPLE DUCK WITH CANDIED KUMQUATS AND ROOT VEGETABLES ...
From canardsdulacbrome.com
CANDIED PARSNIPS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
CANDIED PARSNIPS AND BEETROOT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SLOW COOKED IN BLIGHTY: SLOW COOKER CANDIED PARSNIPS RECIPE
From slowcookedinblighty.blogspot.com
CANDIED PARSNIPS - RECIPE | COOKS.COM
From cooks.com
CANDIED CARROTS AND PARSNIPS | PARSNIPS, RECIPES, FOOD
From pinterest.ca
MAPLE GLAZED CARROTS, PARSNIPS AND RUTABAGA - RECIPE ...
From cooks.com
CANDIED PARSNIPS AND CARROTS - MASALA AND MERMAIDS
From masalaandmermaids.wordpress.com
CANDIED PARSNIPS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CANDIED ROOT VEGETABLES RECIPES
From tfrecipes.com
THE 4 BEST WAYS TO COOK PARSNIPS - PALEO GLUTEN-FREE GUY
From paleoglutenfreeguy.com
CANDIED PARSNIPS STRIPS
From crecipe.com
PARSNIP ROUNDS OR PARSNIP STRIPS? - FOOD CHEATS
From foodcheats.com
CANDIED CITRUS PEEL | POMELOS | BOSTON ORGANICS
From bostonorganics.grubmarket.com
LEMON ZEST STRIPS CANDIED | ALBION FINE FOODS
From albionfinefoods.com
CANDIED ORANGE PEEL RECIPE | EAT SMARTER USA
From eatsmarter.com
DELICIOUS PAN-FRIED PARSNIPS | TRADITIONAL COOKING SCHOOL
From traditionalcookingschool.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love