Glazed Parsnips Food

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GLAZED PARSNIPS



Glazed Parsnips image

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

1 pound parsnips, peeled
1 tablespoon butter
2 tablespoons white sugar
2 tablespoons teriyaki sauce

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

MAPLE-GLAZED PARSNIPS



Maple-Glazed Parsnips image

Olive oil is often used as a building block for cooking, but in this recipe extra virgin olive oil isn't just a background ingredient. The fruity flavor of olive oil pairs well with earthy parsnips and sweet-tart dried cranberries while also giving a shiny coating.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds parsnips, peeled and sliced 1/2 inch thick on the diagonal
1/3 cup dried cranberries
1 tablespoon pure maple syrup
3 tablespoons extra-virgin olive oil
1 teaspoon coriander seeds, crushed
Kosher salt and freshly ground pepper
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh parsley

Steps:

  • Combine 1/2 cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes.
  • Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.

GLAZED PARSNIPS



Glazed Parsnips image

Categories     Side     Quick & Easy     Wheat/Gluten-Free     Parsnip     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 1/2 tablespoons unsalted butter
1 tablespoon firmly packed brown sugar
1/4 teaspoon salt
1/2 cup water
1/2 pound parsnips, peeled and cut into 3- by 1/4-inch sticks
1/2 teaspoon fresh lemon juice, or to taste

Steps:

  • In a 9- to 10-inch heavy skillet combine butter, brown sugar, salt, and water and simmer, stirring, until butter is melted and sugar is dissolved. Add parsnips and simmer, covered, until tender, 4 to 5 minutes. Transfer parsnips with a slotted spoon to a bowl and boil cooking liquid until reduced to a glaze. Return parsnips to skillet. Cook parsnips over low heat, stirring, until heated through and coated with glaze, Stir in lemon juice and salt and pepper to taste.

MUSTARD AND HONEY GLAZED PARSNIPS



Mustard and Honey Glazed Parsnips image

Use any mustard you like for this dish, I often use horseradish, you can replace the honey with maple syrup.

Provided by PetsRus

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs parsnips
2 tablespoons oil
salt & freshly ground black pepper
2 -3 tablespoons mustard
2 tablespoons honey

Steps:

  • Peel the parsnips, cut in preferred size and remove the hard core from the center.
  • Preheat the oven to 400 degrees F.
  • Cook or steam the parsnips for 5 to 10 minutes, depending on their size.
  • In the meantime put a roasting tray with the oil in the oven to preheat.
  • When the parsnips are cooked add them to the hot tray and brush or coat them with a bit of the hot oil, add the salt and pepper, be careful the tray will be very hot!
  • Roast for 15 to 20 minutes; mix the mustard and the honey in the meantime.
  • Take the parsnips from the oven and brush them with the glaze.
  • Roast for another 8 to 10 minutes.

Nutrition Facts : Calories 267.6, Fat 7.8, SaturatedFat 1, Sodium 108.3, Carbohydrate 50, Fiber 11.4, Sugar 19.6, Protein 3.1

HONEY & MUSTARD GLAZED PARSNIPS



Honey & Mustard Glazed Parsnips image

Make and share this Honey & Mustard Glazed Parsnips recipe from Food.com.

Provided by English_Rose

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

1 lb parsnip
3 tablespoons olive oil
4 tablespoons honey
2 tablespoons coarse grain mustard
1 pinch salt and pepper

Steps:

  • Preheat the oven to 400°F.
  • Peel parsnips and halve lengthways.
  • Place in a roasting dish with the olive oil and stir well to coat.
  • Season and roast for 40-45 mins or until the parsnips are soft and golden.
  • Mix honey with wholegrain mustard and pour over parsnips for the last 5 mins of cooking time.

GLAZED PARSNIPS



Glazed Parsnips image

Make and share this Glazed Parsnips recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon unsalted butter
3 cups peeled parsnips (julienne-cut in 2 inch pieces)
1/4 cup packed dark brown sugar
2 tablespoons tomato juice
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Melt butter in a large nonstick skillet over medium heat.
  • Add parsnip and the remaining ingredients; stir until well blended.
  • Cover and cook 7 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 153.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 142.8, Carbohydrate 31.8, Fiber 4.9, Sugar 18.4, Protein 1.3

HONEY-GLAZED PARSNIPS



Honey-Glazed Parsnips image

To bring out the best in this snowy white root vegetable, I simmer it in honey and citrus. A little heat balances the luscious sweetness.

Yield Serves 4

Number Of Ingredients 8

2 pounds parsnips, trimmed, peeled, and cut into 5 × 1-inch batons
2 cups fresh orange juice
1/2 cup fresh lime juice
3 tablespoons honey
10 tablespoons unsalted butter
Grated zest of 2 limes
1/2 fresh red Thai chile, thinly sliced
Kosher salt

Steps:

  • In a large sauté pan, combine the parsnips, orange juice, 1 cup water, the lime juice, honey, butter, lime zest, and chile. Season with salt, cover, and bring to a boil over medium heat. Simmer over low heat for 20 minutes. Uncover and simmer, gently stirring occasionally, until the parsnips are very tender and glazed, about 15 minutes longer.

GLAZED PARSNIPS



Glazed Parsnips image

Make and share this Glazed Parsnips recipe from Food.com.

Provided by Martina

Categories     Vegetable

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 4

1 lb parsnip, peeled,cut bite size
2 tablespoons butter
1/4 cup brown sugar
3 tablespoons orange juice

Steps:

  • Cook parsnips in salted water until tender.
  • Drain.
  • In small saucepan, add butter, sugar, and orange juice, bring to a boil.
  • Pour over parsnips, tossing lightly to coat.

Nutrition Facts : Calories 257.9, Fat 8.2, SaturatedFat 4.9, Cholesterol 20.4, Sodium 88, Carbohydrate 46.8, Fiber 7.5, Sugar 26.3, Protein 2

GLAZED PARSNIPS AND CARROTS



Glazed Parsnips and Carrots image

I'm forever looking for something new and this is a real hit! The look is really up to date and it delivers flavor that is that is so perfect for fall.

Provided by Annacia

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces parsnips, julienned (2-1/4 cups)
8 ounces carrots, julienned (2-1/4 cups)
3/4 cup orange juice
1/3 cup dried cranberries
1/2 teaspoon ground ginger
2 firm ripe pears, peeled, if desired, and sliced
1/3 cup pecan halves
3 tablespoons packed brown sugar
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger.
  • Bring to boiling; reduce heat to medium.
  • Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.
  • Stir pears, pecans, brown sugar, and butter into mixture in skillet.
  • Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.

Nutrition Facts : Calories 203.4, Fat 8.2, SaturatedFat 2.8, Cholesterol 10.2, Sodium 66.8, Carbohydrate 33.8, Fiber 6.2, Sugar 20.9, Protein 1.9

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