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.
ROASTED PARSNIP, CARROT AND GINGER SALAD WITH POMEGRANATE
Provided by Food Network Kitchen
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Mix all ingredients except the cilantro leaves and pomegranate seeds and place in a roasting dish in the oven. Stir after 15 minutes and cook for another 20 minutes. Do watch them because they can burn easily and may need an occasional stirring.
- Once cooked, remove the dish from the oven and when the vegetables are cooled, mix in the cilantro leaves.
- Extract the seeds from the pomegranate and sprinkle over the salad.
CARROTS AND PARSNIPS
This is from an old friend. It is a lovely looking side dish and it dresses up a plate beautifully.
Provided by Eldeevee
Categories Canadian
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes.
- Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high.
- Let stand 2 minutes and then stir in parsley and almonds.
Nutrition Facts : Calories 73.4, Fat 4.7, SaturatedFat 2, Cholesterol 7.6, Sodium 119.8, Carbohydrate 7.7, Fiber 1.3, Sugar 5.4, Protein 1.1
PARSNIP CARROT SALAD
"Because my husband's garden produced an overabundance of parsnips, I experimented and came up with this combination that can be served as an appetizer, salad or side dish," writes Marge Campbell of Waymart, Pennsylvania. "We like it with duck or chicken."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place the parsnips and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a small bowl, whisk the orange juice, oil, lemon juice and mustard until blended., Drain the vegetables; add orange juice mixture and toss to coat. Sprinkle with the chives and celery seed. Serve warm.
Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
PARSNIP CARROT SALAD
This recipe is my version of one by Marge Campbell of Waymart, Pennsylvania. I just dressed it up a bit. This is also good as a side dish.
Provided by Happy Harry 2
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk juices, oil, and mustard until blended. Set aside.
- Place parsnips and carrots in large saucepan and cover with water, salt now if using. Bring to a boil.
- Reduce heat to a simmer, cover and cook until just crisp-tender, about 8 minutes.
- Drain the vegetables and toss with onion, poppy seeds, and juice mix.
- Plate and sprinkle with chives and celery salt.
- Serve warm or at room temperture.
Nutrition Facts : Calories 128, Fat 4, SaturatedFat 0.6, Sodium 38, Carbohydrate 22.8, Fiber 6, Sugar 7.4, Protein 1.8
CARROT AND PARSNIP SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
Yield 4 or more servings
Number Of Ingredients 11
Steps:
- Trim and scrape the carrots. Grate the carrots, using the coarse blade of a grater. There should be about 3 cups.
- Trim and scrape the parsnips. Grate the parnips, using the coarse blade. There should be about 3 cups.
- Combine the grated carrots, parsnips and scallions in a mixing bowl.
- In a separate small mixing bowl, combine the garlic, mustard, vinegar, cumin, salt and pepper. Start beating with a wire whisk while gradually adding the oil. Stir in the parsley.
- Pour the sauce over the carrots and parsnips and blend well.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 649 milligrams, Sugar 10 grams, TransFat 0 grams
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