ROASTED PARSNIPS AND CARROTS
Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
PARSNIP SALAD
Steps:
- Preheat oven to 400 degrees F.
- Toss parsnip chunks with olive oil and salt and pepper and place on a baking sheet. Roast until nicely browned, turning as needed, about 20 minutes. Let cool. Then toss with watercress, apple and shallot.
- Whisk together dressing ingredients and season, to taste, with salt and pepper.
PARSNIP CARROT SALAD
This recipe is my version of one by Marge Campbell of Waymart, Pennsylvania. I just dressed it up a bit. This is also good as a side dish.
Provided by Happy Harry 2
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk juices, oil, and mustard until blended. Set aside.
- Place parsnips and carrots in large saucepan and cover with water, salt now if using. Bring to a boil.
- Reduce heat to a simmer, cover and cook until just crisp-tender, about 8 minutes.
- Drain the vegetables and toss with onion, poppy seeds, and juice mix.
- Plate and sprinkle with chives and celery salt.
- Serve warm or at room temperture.
Nutrition Facts : Calories 128, Fat 4, SaturatedFat 0.6, Sodium 38, Carbohydrate 22.8, Fiber 6, Sugar 7.4, Protein 1.8
SAUTEED PARSNIPS AND CARROTS
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes.
- Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm.
CARROT AND PARSNIP SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
Yield 4 or more servings
Number Of Ingredients 11
Steps:
- Trim and scrape the carrots. Grate the carrots, using the coarse blade of a grater. There should be about 3 cups.
- Trim and scrape the parsnips. Grate the parnips, using the coarse blade. There should be about 3 cups.
- Combine the grated carrots, parsnips and scallions in a mixing bowl.
- In a separate small mixing bowl, combine the garlic, mustard, vinegar, cumin, salt and pepper. Start beating with a wire whisk while gradually adding the oil. Stir in the parsley.
- Pour the sauce over the carrots and parsnips and blend well.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 649 milligrams, Sugar 10 grams, TransFat 0 grams
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BEST CREAMY CARROT & PARSNIP SLAW | SIMPLE.
From junedarville.com
Cuisine MediterraneanTotal Time 30 minsCategory Side DishCalories 177 per serving
- First of all peel the parsnip and rinse it. Then grate it finely and transfer it to a large mixing bowl.
- Now peel the carrot, rinse it as well and grate it finely too. Then add it to the grated parsnip in the bowl.
- Stir and add the chopped red onion. Slice the spring onion finely. Chop the raisins roughly and add both spring onion and raisins to the bowl as well. Season with a little pinch of pepper and salt.
- Stir the slaw well. Now add the strong mustard (add half if you are not sure about the spiciness) and the mayo.
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