Carrot Parsnip Stir Fry Food

CARROT PARSNIP STIR-FRY

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.

STIR-FRIED CARROTS AND PARSNIPS WITH SPICY PORK

Steps:

• Cook the pork: Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, break the pork into small pieces, add the pork in an even layer and season generously with salt and the red pepper flakes. Brown and cook the pork until the pink is gone, 5 to 7 minutes.
• Add the vegetables and finish: Stir in the garlic, carrots and parsnips and continue stirring and cooking until the vegetables are tender and mixed in, 3 to 5 minutes. Stir in the ginger, peas and vinegar with the hoisin. Shut off the heat and taste for seasoning. Add more vinegar and/or salt if needed. Stir in the sesame seeds and scallions. Serve immediately, with cooked rice if desired.

CARROT AND PARSNIP STIR FRY

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.

SAUTEED PARSNIPS AND CARROTS

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.

CARROT AND PARSNIP SWIRL

Steps:

• Chop the parsnips into 1-inch pieces. Cut the potatoes into pieces slightly smaller. Place parsnips, potatoes, garlic, and water to cover, in a large pot. Add some salt and white pepper. Cover and bring to a boil, reduce heat and simmer until soft, about 20 minutes.
• Chop the carrots into 1-inch pieces. Cut the potatoes into 2-inch pieces. Place the carrots, potatoes, ginger and water in a pot. Add some salt and white pepper. Bring to a boil, reduce heat and simmer until soft, about 30 minutes.
• For each batch: Drain water from cooked vegetables and puree, doing white-colored vegetables first, through a food mill adding the butter, the heavy cream, salt, and white pepper to both batches. Add 2 tablespoons maple syrup to the carrot puree. Stir each batch in its own bowl until all ingredients are incorporated. Wrap 1-cup of each batch in plastic wrap to form a "bullet" shape, continuing until all the batches are used. You can make these ahead and microwave them just before dinner. Scoop a hot bullet into a pastry bag and pipe into a casserole dish, repeating with rest of bullets.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CROCK POT CARROT AND PARSNIP SOUP

Steps:

• Peel carrots and parsnips and cut up coarsely.
• Chop onion and place in bowl with butter and garlic; microwave on high for 5 minutes and set aside.
• In crock pot place parsnips, carrots, broth or water, the onion mixture and cover and cook high 6 to 8 hours or until vegetables tender.
• Puree with hand blender or remove and puree in batches.
• Season to taste. Stir in desired amount of cream to color and flavor soup.
• Serve hot. Garnish with chopped fresh parsley.

WINTER ROOT VEGGIE STIR FRY (VEGAN FRIENDLY)

Steps:

• Rinse and rub the root vegetables clean in cool running water.
• Prepare vegetables and combine all except the grated *red* beets.
• Heat a skillet to medium temperature (about 350 degrees) with oil. Stir-fry the veggies (except *red*beets) until tender. I stir fried everything about 8-10 minutes until the root veggies were browned and the onions crispy and starting to caramelize. Add the garlic powder the last minute of stir frying.
• Serve hot with cheese, raw grated beets and parsley on top. Season to taste with salt and cracked black pepper.
• Serving suggestion from Cookgirl's kitchen: We served the veggies over long grain brown rice. If desired, accompany the stir fry with a small mixed greens' salad.

DUBLIN VEGETABLES (MASHED CARROT AND PARSNIP)

Steps:

• Put the carrots and parsnips into a large saucepan, cover with water, put on the lid, bring to a boil, then simmer until all the vegetables are soft (20-30 minutes, depending on your vegetables and the size you have cut).
• Drain off all the water, and return the vegetables to the hot pan to evaporate off any excess moisture - you don't want the purée to be too wet.
• Add the butter, salt and pepper (to taste), then blitz with a hand blender until you have a purée (it's nice left lumpy, too).
• Serve hot, with extra butter, freshly ground black pepper and a little nutmeg (if liked) ground over the top.

FRIED CARROTS

Steps:

• Clean,peel and slice carrots.
• Slice onion.
• Using cooking spray, spray fry pan and heat to medium.
• Add carrots and onions, salt and pepper to taste.
• Cover pan.
• When carrots and onions start sizzling, turn heat down to low, checking often and turning so they cook thoroughly or to your desired tenderness.

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

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.