GINGERED PEARS AND PARSNIPS
Steps:
- Combine 2 quartered Bosc pears and 3 sliced parsnips in a skillet with 1/2 cup each white wine and chicken broth, 2 tablespoons butter, the juice of 1 lemon, a few slices ginger, 1 bay leaf and a pinch each of sugar and red pepper flakes. Partially cover and boil until the liquid evaporates and the pears brown, about 20 minutes. Stir in a splash of water.
PEPPERY PARSNIP FRIES
Looking for creative ways to use parsnips? These crispy bites from Sandy Abrams of Greenville, New York are a healthier take on popular french fries.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Cut parsnips lengthwise into 2-1/2x1/2-in. sticks. In a large resealable plastic bag, combine the oil, Parmesan cheese, salt, pepper and nutmeg. Add parsnips, a few sticks at a time, and shake to coat., Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place parnsips in a single layer in pans. Bake at 425° for 20-25 minutes or until tender, turning several times.
Nutrition Facts : Calories 156 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 210mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
PEPPERY PARSNIP FRIES
Make and share this Peppery Parsnip Fries recipe from Food.com.
Provided by Suzie_Q
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut parsnips lengthwise into 2 1/2 x 1/2 inch sticks.
- In a large resealable plastic bag, combine oil, cheese, salt, pepper and nutmeg. Add parsnips, a few sticks at a time, and shake to coat.
- Line two 15x10 inch baking pans with foil; coat the foil with nonstick cooking spray.
- Place parsnips in single layer in pans.
- Bake at 425 degrees for 20-25 minutes or until tender, turning several times.
Nutrition Facts : Calories 28.8, Fat 2.6, SaturatedFat 0.8, Cholesterol 2.8, Sodium 193.2, Carbohydrate 0.2, Protein 1.2
PORK & PEPPER MEATBALLS ON PARSNIP MASH
The ultimate comfort food: sweet red pepper mixed into these meatballs add depth of flavour and parsnip mash is a great twist on your usual spuds
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Heat oven to 190C/170C fan/gas 5. In the small bowl of a food processor, put the cinnamon, half the paprika, the pepper, 1 garlic clove, the oregano and torn pitta. Blitz until very finely chopped, then tip into a large bowl and add the mince and the egg, and season well. Rub 1 tsp of the oil over a large baking sheet. Squish the pork and pepper mixture together with your hands, shape into 8 meatballs and place evenly spaced on the prepared baking sheet.
- Bake the meatballs for 20 mins or until cooked through and lightly golden. Meanwhile, cook the parsnips in a pan of boiling water over a high heat for 15 mins, then drain and mash with some seasoning, keeping warm until needed.
- For a quick tomato sauce, put the remaining crushed garlic and paprika in a small saucepan with the passata and cook over a medium heat for 5 mins, until thickened a little. To serve, divide the parsnip mash between the plates, tip the meatballs into the pan with the sauce and stir to coat them, then pile everything on top of the mash. Scatter over the parsley and drizzle with the remaining olive oil. Serve immediately.
Nutrition Facts : Calories 573 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 18 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium
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