GARLIC BUTTER ROASTED PARSNIPS
A hearty, rustic oven roasted parsnips recipe that features a luscious garlic butter sauce for a delicious and comforting winter side dish!
Provided by Sommer Collier
Categories Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.
- Peel the parsnips and slice them into ½ inch rounds. Cut the largest pieces in half.
- Place the parsnips on the baking sheet. Drizzle the parsnips with olive oil. Toss to coat, then spread them out on the baking sheet. Generously sprinkle the parsnips with salt and pepper.
- Bake for 25-30 minutes, until fork-tender.
- Meanwhile, mince the garlic and chop the parsley. Mix them into the melted butter.
- Once the parsnips are soft, pour the garlic butter over the top. Toss the parsnips and bake another 3-5 minutes. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 268 kcal, Carbohydrate 34 g, Protein 2 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 103 mg, Fiber 9 g, Sugar 9 g
ROASTED PARSNIPS WITH GARLIC HERB BUTTER SAUCE
Delicious roasted parsnips with a decadent herb and garlic butter sauce!
Provided by Karlynn Johnston
Categories Side Dish
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 °F. Set aside a large baking sheet, large enough that the parsnips will only be in one layer.
- Wash then peel the parsnips. Slice the parsnips into equally sized sticks.
- Toss the parsnips with the olive oil.
- Place the parsnips on the baking sheet, then shake the sheet to coat the entire area with the olive oil from the parsnips. Make sure that the parsnips are in one layer.
- Place into the oven and roast for 20 minutes, then shake the sheet pan again, turning over some of the parsnips with a fork if needed. You want to brown the parsnips on all sides if possible.
- Roast for another 20-25 minutes, or until the parsnips are soft and golden brown.
- Prepare the butter sauce by combining all of the ingredients into a glass measuring cup. Salt to taste if you don't use salted butter or if you simply like lots of salt.
- Pour the sauce over the parsnips, shaking the sheet to make sure the butter sauce coats all of then evenly and roast for another 5-10 minutes, until the garlic pieces are golden brown and fragrant.
Nutrition Facts : Calories 439 kcal, Carbohydrate 42 g, Protein 3 g, Fat 31 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 61 mg, Sodium 371 mg, Fiber 11 g, Sugar 11 g, UnsaturatedFat 13 g, ServingSize 1 serving
HERBED BUTTER PARSNIPS
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
- To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
PARSNIPS WITH GARLIC-HERB BUTTER
Tossing roasted parsnips with a full-flavored compound butter is a great way to ramp up their flavor for a quick weeknight side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 1 1/2 pounds parsnips; halve lengthwise and cut into 1-inch pieces. Toss with 2 tablespoons olive oil on a baking sheet; season with salt and pepper. Roast at 400˚ F, tossing once, until tender, about 30 minutes. Transfer to a bowl and toss with 2 tablespoons softened butter, 1 teaspoon minced parsley, 1/2 teaspoon each minced rosemary and lemon zest and 1 clove grated garlic.
GARLIC BUTTER ROASTED PARSNIPS
Sweet and earthy parsnips are coated in an easy, homemade garlic-butter sauce, and then roasted to perfection.
Provided by Katerina | Diethood
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 450˚F.
- Prepare the Parsnips: Wash and peel (optional) the parsnips. Cut parsnips down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core.
- Spread out the parsnips on a large rimmed baking sheet. Set aside.
- Melt butter in a skillet set over medium heat.
- Stir in the garlic and cook for 20 seconds, or until fragrant. DO NOT burn the garlic.
- Remove from heat and stir in the rosemary.
- Pour the garlic butter over the parsnips.
- Season with salt and pepper.
- Toss to coat.
- Spread parsnips out in a single layer.
- Roast for 10 minutes.
- Stir the parsnips and continue to roast for 8 to 10 more minutes, or until tender.
- Remove from oven.
- Taste for salt and pepper, and adjust accordingly.
- Garnish with parsley and pepper flakes. Serve.
Nutrition Facts : Calories 229 kcal, Carbohydrate 35 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 199 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving
WHIPPED PARSNIPS WITH ROASTED GARLIC
This fluffy parsnip puree makes a fantastic side dish, and it is a nice change from mashed potatoes... it is so good served with turkey or chicken. The roasted garlic can be prepared hours or even days in advance, I always roast tons of garlic bulbs at a time, and then freeze in 1/2-cup plastic containers to use in recipes. This recipe will serve 3-4 people, I suggest to double the recipe to serve more than 4 people, however if you double the recipe, I suggest not to use two whole heads of roasted garlic, roast two, but add in only enough to taste, two full heads of garlic for a double recipe will produce a very strong taste! Cooking time includes roasting garlic and boiling the parsnips.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To make the roasted garlic: set oven to 350 degrees.
- Cut off about 1/4-inch off of the top of the garlic bulb and discard.
- Wrap head loosley in foil and place on a small baking pan.
- Roast until garlic is tender (about 1 hour) cool.
- Press bottom of the cooled bulb to squeeze out the pulp.
- Transfer to a bowl and mash with fork.
- Cook the parsnips in a pot of boiling water until very tender (should take about 25 minutes) drain well, reserving 1/2 cup cooking water.
- Return parsnips to the pot; add in whipping cream, butter, nutmeg and mashed garlic (you might want to add in less than the whole bulb, just keep tasting!).
- Beat well with an electric mixer until smooth, thinning out with some of the reserved cooking water if the mixture is too thick.
- Season generously with salt and pepper.
Nutrition Facts : Calories 199.5, Fat 11.7, SaturatedFat 7.2, Cholesterol 35.6, Sodium 69, Carbohydrate 23.4, Fiber 5.8, Sugar 5.6, Protein 2.2
GOLDEN ROASTED POTATOES, PARSNIPS & GARLIC
A crispy roast vegetable side dish with a heavy hit of delicious garlic - great for entertaining and simple roast dinners
Provided by Good Food team
Categories Lunch, Side dish
Time 1h15m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.
- Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins. Remove from oven, add the parsnips and garlic, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.
Nutrition Facts : Calories 338 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
CREAMY ROASTED PARSNIP AND GARLIC SOUP
A easy soup with tons of great flavor. Healthy and easy to make, this is a warm comforting soup. Rather than bacon or pancetta, I prefer to use diced maple cured ham, sauteed until lightly crispy as a garnish. It has a very light flavor which I think goes great with the soup.
Provided by SarasotaCook
Categories Vegetable
Time 1h
Yield 6-8 Bowls, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Parsnips -- On a baking sheet, non stick or lined with parchment paper, add the parsnips and drizzle with the olive oil, salt and pepper. Just toss lightly to coat evenly. Roast on the middle shelf in a 400 degree oven. Make sure to stir a couple of times during baking until they get lightly golden brown. They will take around 30 minutes.
- Vegetable Base -- In a large soup pot, add the onions, potato, garlic and butter and bring to medium heat. You really want to sweat the onions and soften slowly, you don't want to brown them. They should take 5-7 minutes. Then add in the parsnips, vegetable broth and cook until the parsnips and vegetables are tender.
- Puree -- I love to use my immersion blender, but you could certainly use a regular blender to puree the soup. Just work in smaller batches so you don't over fill the blender. Blend until you get the desired texture you like. I like mine with a little texture, but you can puree it all the way smooth if you want.
- If you use a blender, return to the pot and add any additional, salt and pepper and the allspice to taste. Simmer for another 5 minutes or so on medium low heat.
- Garnish -- As the soup is finishing, make your garnish. Ham: In a small sauce pan, saute the ham until lightly crispy. Sour Cream: Mix the sour cream and chives together.
- Serve -- A dollop of the sour cream and chives and the crispy ham. ENJOY!
Nutrition Facts : Calories 297.1, Fat 12.2, SaturatedFat 4.8, Cholesterol 27.4, Sodium 415.2, Carbohydrate 40.9, Fiber 9.7, Sugar 9.9, Protein 8.5
WHIPPED PARSNIPS WITH ROASTED GARLIC
Categories Mixer Garlic Vegetable Side Roast Parsnip Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Cut 1/4 inch off top of garlic. Discard top. Wrap head tightly in foil. Place on rack in oven; roast until garlic is tender, about 1 hour. Cool. Press garlic to release from skin. Transfer garlic to small bowl; mash.
- Cook parsnips in pot of boiling salted water until very tender, about 25 minutes. Drain well, reserving 1/2 cup cooking liquid. Return parsnips to pot. Add cream, butter, nutmeg, and mashed garlic. Beat with handheld electric mixer until smooth, thinning with some of reserved cooking liquid if mixture is too thick. Season to taste with salt and pepper.
CARAMELIZED ROASTED PARSNIPS
Serve these sweet root veggies over our Mashed Potatoes with Caramelized Roasted Parsnips.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Place butter, granulated sugar and brown sugar in a large roasting pan; whisk until incorporated. Add parsnips; toss. Sprinkle with salt, pepper, and garlic powder; toss. Cover with foil; bake 20 minutes.
- Remove foil; stir. Roast parsnips, uncovered, until lightly browned, about 20 minutes. Stir; adjust seasoning. Sprinkle with chives and serve.
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