JULIA CHILD CREAMED PARSNIPS
Make and share this Julia Child Creamed Parsnips recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine water and salt and heat over medium to simmering to dissolve; add parsnips and cook until soft, about 20 minutes.
- Drain well, then put into a food processor together with the butter and cream and whir until smooth.
- Pour into a double boiler and heat gently over medium for 15 minutes.
- Season to taste with salt and freshly ground black pepper, and serve immediately.
- Notes: for a lowfat version, you can use Butter Buds and evaporated skim milk instead of butter and cream; a pinch of nutmeg is also a nice addition.
Nutrition Facts : Calories 94.5, Fat 10.4, SaturatedFat 6.5, Cholesterol 31.9, Sodium 131.1, Carbohydrate 0.5, Protein 0.4
CREAMY MASHED PARSNIPS
Parsnips, with their subtle sweetness, make a lovely accompaniment to roast meats.
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Cut parsnips into 1-inch pieces, place in a large saucepan and cover with cold water.
- Add 1 teaspoon salt, bring to a boil, lower heat and simmer until very tender, about 12 minutes.
- Drain parsnips well and combine in a food processor with cream, butter, nutmeg and remaining teaspoon salt.
- Process until smooth. Reheat if necessary before serving.
Nutrition Facts : Calories 260 calories, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 30 milligrams, Sodium 1210 milligrams, Carbohydrate 41 grams, Protein 3 grams
PARSNIP PUREE
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
- Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.
SAVORY CREAMED PARSNIPS (THANKSGIVING)
From Cooking light Cookbook, 1989. Haven't tried it yet. I guessed on time to prepare. Makes 6 servings at 86 calories per 1/2 cup serving.
Provided by Oolala
Categories Onions
Time 4h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine parsnip, onion and garlic in a medium saucepan; cover with water and bring to a boil.
- Cover, reduce heat, and simmer 10 minutes or until parsnips are tender.
- Remove from heat; drain well.
- Melt margarine in a heavy sauepan over low heat; add flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
- Remove from heat and stir in rosemary, lemon rind, pepper and salt.
- Add reserved vegetables; toss gently.
- Serve immediately.
Nutrition Facts : Calories 116.6, Fat 2.3, SaturatedFat 0.5, Cholesterol 0.8, Sodium 105, Carbohydrate 22, Fiber 5, Sugar 5.1, Protein 3.1
PARSNIP PUREE
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes.
- In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.
- Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.
CREAM OF PARSNIP SOUP
Steps:
- In wide saucepan over medium-low heat, melt butter. Add shallots and onion and sauté, stirring, until translucent, about 4 minutes. Add wine, stir well, and bring to boil. Reduce heat to medium-low and simmer until wine is reduced by half, about 10 minutes.
- Add parsnips, chicken stock, vinegar, salt, and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, about 45 minutes. Remove pan from heat and use immersion blender to purée the soup (or cool slightly and purée in batches in standing blender, transferring purée to clean saucepan). Whisk in half-and-half. Set over low heat and rewarm until steaming. Serve 3/4 cup portions in soup bowls.
CREAMY PARSNIP MASH
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice. Simmer for 20 minutes or until very tender; drain. Mash, adding the butter and cream. Season with salt and pepper. Serve immediately, garnished with snipped chives.
CREAMY PARSNIP SOUP
This rich and creamy soup is perfect for chilly nights.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.
- Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
- Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.
- To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.
CREAMY ROASTED PARSNIP SOUP
Wintry spices make this a rich, creamy, and flavorful holiday favorite!
Provided by Alan Dorchak
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
- Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
- Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 23.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 4.5 g, Sodium 361.5 mg, Sugar 8.8 g
CREAMY PARSNIP & MUSTARD GRATIN
This luxuriously creamy bake is the perfect partner to Sarah's veggie pie
Provided by Sarah Cook
Time 1h35m
Number Of Ingredients 7
Steps:
- Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, then slice the rest thinly into rounds. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning - the sweet parsnips can take a bit of salt - then tip in the parsnips. When the cream is simmering again, cover and cook for 6 mins.
- Using tongs, fish out the long slices of parsnip and set aside. Tip the rest into your dish, then arrange the long slices over the top. Scatter with the rest of the cheese and another grating of nutmeg. Can be chilled for up to 24 hrs.
- To serve, heat oven to 180C/fan 160C/gas 4 and bake for 1 hr, then turn up to 200C/fan 180C/gas 6 and brown for 15 mins more - you can do this while the pie is resting.
Nutrition Facts : Calories 497 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Protein 14 grams protein, Sodium 0.75 milligram of sodium
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