Kale And Parsnips Food

MAPLE-GLAZED PARSNIPS ON KALE

Maple-Glazed Parsnips on Kale image

This recipe is special to me because it allows me to use delicious farm-fresh produce in a way my family loves. -Christine Wendland, Browns Mills, New Jersey

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/4 cup plus 1 tablespoon unsalted butter, divided
2 pounds medium parsnips, cut into 1/2-in. slices
2/3 cup maple syrup
1 medium shallot, thinly sliced
1 pound kale, stems removed, cut into 1-in. strips
1/2 teaspoon salt
1 tablespoon apple cider or juice

Steps:

In a large skillet, melt 1/4 cup butter over medium heat. Add parsnips and maple syrup. Cook, uncovered, for 15-20 minutes or until syrup is almost evaporated and parsnips are caramelized, stirring frequently., Meanwhile, in a Dutch oven, melt remaining butter over medium heat. Add shallot; cook for 4-5 minutes or until tender. Add kale; sprinkle with salt. Cook and stir for 3-5 minutes or until slightly wilted. Add cider; reduce heat to low. Cover and steam for 5 minutes. , To serve, spoon kale onto a large plate; top with parsnips.

Nutrition Facts : Calories 329 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 251mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 7g fiber), Protein 5g protein.

KALE AND PARSNIPS

Kale and Parsnips image

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

Provided by dicentra

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup onion, halved & sliced
1 cup parsnip, halved & sliced
1 tablespoon corn oil
1 cup water
2 tablespoons ginger, minced
1 quart kale, veins removed & cut into bite-sized pieces

Steps:

Saute the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning.
Add the water and ginger. Cover and simer for 4 to 5 minutes.
Add the kale and continue cooking 4 to 5 minutes longer. Stir occasionally but keep the saucepan covered otherwise. Serve hot.

GARLICKY CREAMED KALE

Garlicky Creamed Kale image

Provided by Guy Fieri

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 pounds fresh kale
Kosher salt
1 tablespoon unsalted butter
1 tablespoon minced fresh garlic
3 cups heavy cream
Freshly cracked black pepper
1/2 cup finely grated Parmesan
1/8 teaspoon freshly grated nutmeg

Steps:

Prepare the kale by removing the center stems and tearing the leaves into bite-size pieces. Set a large pot of water over high heat and bring to a boil. Season generously with salt. When it returns to a boil add the kale. Stir well so it cooks evenly. When it turns bright green and becomes tender, 10 to 12 minutes, remove and drain in a colander.
To a high-sided saute pan over medium heat, add the butter and garlic. Stir in the cream with some salt and pepper. Set over high heat and bring to a simmer. Cook until the cream reduces by half, 6 to 7 minutes. Once reduced, add the kale, Parmesan, nutmeg and more salt and pepper and bring back to a simmer so the kale is heated through and the Parmesan has melted. Stir to coat everything evenly. Taste and season again if needed.

KALE WITH GARLIC AND OVEN-ROASTED PARSNIPS

Kale with Garlic and Oven-Roasted Parsnips image

Recipe By: The Food & Wine Test Kitchen

Categories garlic Kale and with parsnips Oven-Roasted

Yield 4

Number Of Ingredients 6

Ingredients

1 1/4 lb. parsnips
5 tbsp. extra-virgin olive oil
Salt and freshly ground pepper
2 lb. kale
4 garlic cloves
8 large scallions

Steps:

Preheat the oven to 400°F. Spread the parsnips on a large rimmed baking sheet and toss with 2 tablespoons of the olive oil. Season with salt and pepper and roast in the bottom third of the oven for about 25 minutes, or until lightly browned on the bottom and tender.
Meanwhile, bring a large pot of water to a boil. Add salt and then the kale and cook until just tender, about 5 minutes. Drain and then squeeze out the excess water. Coarsely chop the kale.
Heat the remaining 3 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat until golden, about 2 minutes. Add the scallions and cook over moderate heat, stirring, until softened, about 2 minutes. Add the kale, season with salt and pepper and cook, stirring, until heated through, about 3 minutes.
To serve, add the parsnips to the kale and warm through over moderate heat.
Make Ahead: The kale and parsnips can be prepared through Step 2 and refrigerated overnight. Let return to room temperature before finishing.

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