Hasselback Carrots Food

HASSELBACK CARROTS

Hasselback Carrots image

Provided by Claire Saffitz

Yield 4 Servings

Number Of Ingredients 4

Ingredients

4 scrubbed large carrots, cut into 3" lengths
Olive oil
Fresh lemon juice
Flaky sea salt and sliced chives

Steps:

Cut 4 scrubbed large carrots into 3" lengths; place in a steamer basket set in a large saucepan filled with 2" simmering water. Cover and steam until tender, 10-15 minutes; let cool.
Cut 4 flat surfaces at 90°F angles lengthwise around each carrot. Heat a dry medium skillet, preferably cast iron, over high and cook carrots, turning, until blackened, 10-12 minutes. Let cool. Cut carrots crosswise into thin slices without cutting all the way through and fan out. Drizzle with olive oil and fresh lemon juice, and sprinkle with flaky sea salt and sliced chives.

HASSELBACK ROASTED POTATOES

Hasselback Roasted Potatoes image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 pounds potatoes, medium sized (your choice of type)
Salt
1 1/2 tablespoons all-purpose flour
Freshly ground black pepper
1/3 cup canola, vegetable or grapeseed oil
1/4 cup very finely parsley leaves

Steps:

Peel the potatoes and rinse to remove any traces of dirt. Cut into the potatoes into uniform pieces. (This will help in cooking time if they are all similar.) Take a sharp knife and beginning on 1 end, cut about 2/3 through the potato. Repeat the same incision from 1 end of the potato to the other, spacing the cuts uniformly. (The idea is to create the look of a fan, which is why you don't cut all the way through the potato.)
Place the potatoes in a large saucepan and cover with water. Add a pinch of salt and cook until just tender. (Do not overcook. The potatoes should remain a little hard, as they will continue to cook during roasting.)
Preheat the oven to 375 degrees F.
Drain the potatoes and place them on absorbent toweling to remove excess water. Mix the flour and salt and pepper, to taste, in a bowl and carefully toss with the already blanched potatoes. Place the floured potatoes onto a baking sheet and drizzle with oil. Bake until golden brown, approximately 30 to 40 minutes.
To finish, scoop the potatoes with a slotted spoon onto absorbent paper toweling and to drain any excess oil. Transfer to a serving dish and garnish with the parsley.

HASSELBACK PARSNIPS WITH ORANGE & MAPLE SYRUP

Hasselback parsnips with orange & maple syrup image

Make parsnips really special for the Christmas dinner table. Sliced hasselback style, they're flavoured with orange, red wine vinegar and maple syrup

Provided by Good Food team

Categories Side dish

Time 45m

Number Of Ingredients 6

Ingredients

4 parsnips, peeled and cut in half lengthways
2 tsp olive oil
1/2 orange, juiced
1 tbsp red wine vinegar
2 tsp maple syrup
4 thyme sprigs, leaves picked

Steps:

Heat the oven to 180C/160C fan/gas 4. Make deep cuts into the length of the parsnips at roughly 1/2cm intervals, without cutting through. Put on a baking tray lined with baking parchment in one layer, drizzle with the oil and season. Roast for 20 mins.
Mix the orange juice, vinegar, maple syrup and thyme. Pour over the parsnips and roast for 15 mins more, basting once or twice.

Nutrition Facts : Calories 138 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

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Place carrots in a steamer basket set in a large saucepan filled with 2" simmering water. Cover and steam until tender, 10–15 minutes; let cool. …
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