Maple Glazed Parsnips With Popped Mustard Seeds Food

MAPLE-ROAST PARSNIPS

Steps:

• Preheat the oven to 400 degrees F.
• Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.
• Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces.
• Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden brown.
• To serve place on a clean serving dish.

MAPLE-GLAZED ROAST PARSNIPS

Steps:

• Preheat oven to 425 F / 220 C / Gas 8.
• Transfer to a warm serving dish, serve immediately or keep warm until needed.

MAPLE-GLAZED PARSNIPS AND SWEET POTATOES

Steps:

• Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces.
• On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.
• In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately.

HONEY & MUSTARD GLAZED PARSNIPS

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.

STICKY MAPLE-GLAZED PARSNIPS WITH PECANS

Steps:

• Heat oven to 220C/200C fan/gas 7. On a large baking tray, toss the parsnips with the oil and plenty of seasoning. Cook on a low shelf in the oven for 30 mins.
• Remove from oven, drizzle with maple syrup, scatter over the pecans and toss everything together. Cook for a further 5-10 mins until the parsnips start to caramelise and crisp up at the ends.

MAPLE-GLAZED PARSNIPS ON KALE

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.

MUSTARD AND HONEY GLAZED PARSNIPS

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.

MAPLE-GLAZED PARSNIPS WITH POPPED MUSTARD SEEDS

Steps:

• Steam parsnips over medium heat until tender, about 10 minutes. Transfer to paper towels to drain.
• Melt 1 tablespoon butter in small skillet over low heat. Add mustard seeds; cover and cook until beginning to pop, about 2 minutes. Remove from heat. Let stand until popping stops, about 8 minutes.
• Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Stir in maple syrup and Dijon mustard. Add parsnips; toss to coat. Sauté until parsnips are glazed, about 8 minutes. Add mustard seeds and toss to coat. Season to taste with salt and pepper. Transfer to platter and serve.

BAKED PARSNIPS WITH BROWN SUGAR GLAZE

Steps:

• Heat the oven to 375 F.
• Butter a 2 1/2-quart baking dish.
• Peel and dice the parsnips.
• Put the diced parsnips in a saucepan and cover with water and 1 teaspoon of salt. Bring to a boil. Cover the pan, reduce the heat to low, and cook for about 8 to 10 minutes, or until just tender.
• Place the parsnips in the prepared baking dish.
• In a bowl, combine the brown sugar with the dry mustard.
• Sprinkle the brown sugar mixture over the parsnips.
• Drizzle the melted butter evenly over the parsnips.
• Bake in the preheated oven for about 20 minutes. Expert Tips

MAPLE-MUSTARD GLAZED CARROTS

Steps:

• Peel and cut the carrots into batons. (You can do this up to 24 hours ahead and keep them in a polythene bag in the fridge.) Tip them into a pan, pour in enough boiling water just to cover, bring back to the boil, then put a lid on the pan and cook for 4-5 minutes until the carrots are just tender.
• Meanwhile, put the butter and maple syrup in a small pan. Heat until the butter is melted then stir in the mustard. Take off the heat. Drain the carrots and tip into a warmed serving dish.
• Pour the warm maple glaze over the carrots. Taste and adjust seasoning to suit.