Parsnip Casserole Food

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SWEET POTATO AND PARSNIP CASSEROLE



Sweet Potato and Parsnip Casserole image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds sweet potatoes or yams, peeled
1 pound parsnips, peeled
2 tablespoons unsalted butter
1 cup heavy cream
1/2 cup chicken stock
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees.
  • Cut the sweet potatoes and then the parsnips into paper-thin slices using a food processor fitted with the thinnest vegetable-slicing blade. If necessary, cut the potatoes in half or quarters lengthwise so they fit into the feeder tube.
  • Use 1 tablespoon of the butter to coat the inside of a 2-quart oven-proof casserole (a 6 by 10-inch
  • Pyrex pan works well). Combine the cream, stock, nutmeg, cinnamon, salt and pepper. Place
  • 1/3 of the sweet potatoes in a thin layer across the bottom of the casserole. Layer half the parsnips on top of the sweet potatoes. Repeat this sequence until all of the sweet potatoes and parsnips have been used. Pour the cream mixture over the top. It should reach about 3/4 of the way up the vegetables. Butter a piece of aluminum foil with the remaining butter and wrap the foil tightly over the casserole. Put in the oven and turn tempertature down to 325 degrees.
  • Bake the casserole 1 hour. Remove the foil and continue to cook another 15 minutes, until the vegetables are tender when pierced with a knife and the top is browned. Allow to cool slightly before serving. Serve warm.

PARSNIP CASSEROLE



Parsnip Casserole image

Make and share this Parsnip Casserole recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs parsnips, peeled, halved lengthwise and cut in about a 1-inch dice
1/2 cup diced carrot
3 tablespoons butter
1/2 cup chopped onion
3 tablespoons flour
2 cups light cream (or half and half)
1/2 teaspoon dried tarragon
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon ground mustard
1/2 cup shredded parmesan cheese
1/2 cup soft breadcrumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400. Lightly grease/spray a 1 1/2 qt casserole dish.
  • Cook sliced parsnips and carrots in boiling, salted water until tender (about 12-15 minutes); drain and place in prepared casserole dish.
  • Meanwhile, in a small saucepan over medium heat, melt butter. Saute the onions in butter for 3-5 minutes or until soft.
  • Reduce heat to med-low and add flour to saucepan; stirring constantly.
  • Add cream, tarragon, salt, pepper, paprika and ground mustard.
  • Add parmesan cheese and continue to heat over med-low heat, stirring frequently, until cheese is melted and mixture thickens.
  • Evenly pour sauce over parsnip/carrot mixture in casserole dish.
  • In a small bowl, mix together bread crumbs with melted butter; evenly sprinkle over casserole.
  • Bake, uncovered, at 400 for about 20 minutes.

Nutrition Facts : Calories 319.1, Fat 21.1, SaturatedFat 12.9, Cholesterol 64.2, Sodium 360.1, Carbohydrate 28.4, Fiber 6.2, Sugar 6.5, Protein 6.2

ROASTED MUSHROOMS, PARSNIP, POTATOES AND SPINACH CASSEROLE



Roasted Mushrooms, Parsnip, Potatoes and Spinach Casserole image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 20

Parsnips, Potatoes and Spinach Casserole
4 large starchy potatoes, peeled and cut into chunks
4 medium parsnips, peeled and chopped into chunks
Salt
1 small peeled onion
1 box frozen chopped organic spinach, defrosted and squeezed dry
2 tablespoons butter
About 1/2 cup milk
1/2 cup heavy cream
Freshly ground black pepper
Freshly grated nutmeg
2 eggs, beaten
1 cup grated Gruyere or Parmesan
Paprika
Roasted Mushrooms
2 1/2 pounds mixed mushrooms - when you bring them home, wipe them, stem them and slice them, portobellos should be gilled and sliced, buttons may be halved, shiitakes, oysters or other wild mushrooms may be coarsely chopped
8 to 10 cloves garlic, crushed
Several sprigs fresh thyme
1/2 cup extra-virgin olive oil
1 lemon

Steps:

  • Put the potatoes and parsnips in large pot and cover with water. Bring the water to a boil, over medium heat. Salt the water and cook the vegetable until tender, 12 to 15 minutes. Drain and return them to the hot pot. Grate in 3 to 4 tablespoons of onion, then add the spinach, butter, half of the milk and all of the cream. Season with salt, pepper and a little freshly grated nutmeg, to taste. Mash the mixture together and taste to adjust seasonings. Add the extra splash of milk if the potatoes are too tight. Cool to room temperature, then stir in the eggs and transfer the mixture to a casserole. Cover with cheese and sprinkle with paprika. Cool and chill for a make-ahead meal.
  • Preheat the oven to 400 degrees F.
  • Put the casserole on a baking sheet and put it in the lower third of the oven. Bake until hot and golden, about 35 to 40 minutes.
  • In a medium baking dish toss the mushrooms with the garlic, thyme and olive oil. Roast until dark and tender, about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste.
  • Serve the mushrooms alongside the casserole.

PARSNIP CARROT BAKE



Parsnip Carrot Bake image

No one will suspect that this buttery recipe from our home economists is actually good for them. With a hint of dill, the carb-smart side is a colorful way to get your family to eat their veggies.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 cups julienned carrots
1-1/2 cups juliennned peeled parsnips
1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon dill seed
1/4 teaspoon dried parsley flakes
2 tablespoons butter

Steps:

  • Place the carrots and parsnips in a 1-qt. baking dish coated with cooking spray. Sprinkle with water, salt, dill seed and parsley. Dot with butter. Cover and bake at 375° for 30-35 minutes or until vegetables are tender.

Nutrition Facts : Calories 108 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 374mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

HONEY MUSTARD CHICKEN POT WITH PARSNIPS



Honey mustard chicken pot with parsnips image

For an easy, warming family casserole on a budget, this one-pot ticks all the boxes

Provided by Good Food team

Categories     Dinner

Time 45m

Number Of Ingredients 9

1 tbsp olive oil
8 bone-in chicken thighs, skin removed
2 onions, finely chopped
350g parsnip, cut into sticks
300ml vegetable stock
2 tbsp wholegrain mustard
2 tbsp clear honey
few thyme sprigs
flat-leaf parsley, to serve (optional)

Steps:

  • Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
  • Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.82 milligram of sodium

CREAMY CABBAGE, PARSNIP, AND POTATO CASSEROLE WITH ROBIOLA



Creamy Cabbage, Parsnip, and Potato Casserole with Robiola image

Categories     Cheese     Potato     Side     Bake     Christmas     Vegetarian     Casserole/Gratin     Parsnip     Winter     Cabbage     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 9

a 2 1/2-pound cabbage (preferably with dark-green outer leaves intact)
1 pound parsnips (about 3 large)
1 onion (about 1/2 pound)
1 pound russet (baking) potatoes (about 2 medium)
3 1/2 tablespoons unsalted butter
2 teaspoons salt
freshly grated nutmeg to taste
5 ounces fresh Robiola cheese* (about 150 grams) or mascarpone cheese* (about 2/3 cup)
*available at specialty foods shops

Steps:

  • Keeping cabbage whole, cut out and discard core and any discolored outer leaves. Beginning at top of head and working with 1 leaf at a time, remove 6 outer leaves, rolling each one back on itself until it can be loosened intact from head, and reserve. Cut remaining cabbage head into 8 wedges and cut each wedge crosswise into 3 pieces. Separate layers of cabbage pieces. Peel parsnips and diagonally cut into 1/8-inch-thick slices. Chop onion. Peel potatoes and cut crosswise into 1/8-inch-thick slices.
  • Bring a large kettle of salted water to a boil and cook reserved cabbage leaves until just tender, 3 to 5 minutes. With a slotted spoon transfer cabbage leaves to a kitchen towel to drain. Add cabbage pieces to boiling water and cook until crisp-tender, about 3 minutes. With slotted spoon transfer pieces to a colander to drain and transfer to a bowl. Add potatoes to boiling water and cook until just tender, about 4 minutes. With slotted spoon transfer potatoes to colander to drain and transfer to another bowl. Add parsnips to boiling water and cook until just tender, about 3 minutes. Drain parsnips in colander.
  • In a 12-inch heavy skillet cook onion in 3 tablespoons butter over moderately low heat, stirring, until softened. Add cabbage pieces, salt, nutmeg, and pepper to taste and cook mixture over moderate heat, stirring occasionally, until cabbage is tender, about 10 minutes. If any liquid remains in skillet, cook mixture over high heat until liquid is evaporated, about 1 minute.
  • If using Robiola, cut into pieces. Stir Robiola or mascarpone into cabbage mixture and cook over moderate heat, stirring, until cheese is melted.
  • Preheat oven to 375°F.
  • Butter a 2-quart ovenproof round serving dish (about 8 1/2 to 9 inches across and 2 1/2 inches deep) and line with cabbage leaves, letting leaves overhang 1 to 2 inches. Arrange half of potatoes in serving dish and season with salt and pepper. Top potatoes in dish with half of cabbage mixture and arrange half of parsnips over cabbage. Repeat layering with remaining potatoes, cabbage mixture, and parsnips, arranging last layer of parsnips decoratively around edge of casserole and leaving cabbage exposed in center. Dot parsnips with remaining 1/2 tablespoon butter. Fold cabbage leaves over parsnips and cover tightly with a double layer of foil. Casserole may be prepared up to this point 1 day ahead and chilled. Bring casserole to room temperature before proceeding. Bake casserole until heated through and bubbling, about 1 hour.
  • Let casserole stand 10 minutes before serving.

CHICKEN, PARSNIP AND MUSHROOM CASSEROLE



Chicken, Parsnip and Mushroom Casserole image

This one pot wonder is quite delicious and though I've not tried it any other way I'd say it would make for good pie filling if you used thigh fillets instead of chicken cutlets.

Provided by kodi_inoz

Categories     Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

olive oil
2 leeks, washed and thickly sliced
2 parsnips, peeled and cut into chunks
4 bay leaves
8 garlic cloves, unpeeled
1 onion, peeled and chopped
2 sprigs thyme
200 g mushrooms, cleaned
1 kg chicken piece, skin removed
1 sweet potato, peeled and chopped
salt and pepper

Steps:

  • Heat oil in large ovenproof dish. Fry leeks, parsnips, bay leaves, garlic and onion until they turn golden.
  • Add thyme and mushrooms and fry for a further minute.
  • Add sweet potato chunks and sit chicken pieces on top of the vegetables. Pour enough boiling water over to nearly cover the chicken.
  • Bake in 170c oven for 1hr, or until chicken is cooked through. Add salt and pepper to taste.
  • This can be served with couscous or whatever takes your fancy.

Nutrition Facts : Calories 620.4, Fat 38, SaturatedFat 10.8, Cholesterol 187.5, Sodium 205.7, Carbohydrate 18.6, Fiber 2.7, Sugar 5, Protein 49.5

PARSNIP POTATO GRATIN



Parsnip Potato Gratin image

Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.-Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 8

4 large potatoes, peeled and thinly sliced
4 medium onions, thinly sliced
3 large parsnips, peeled and thinly sliced
1-1/2 cups shredded Gruyere or Swiss cheese, divided
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream

Steps:

  • Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.

Nutrition Facts : Calories 412 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 268mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.

SPICED SWEET POTATO AND PARSNIP TIAN



Spiced Sweet Potato and Parsnip Tian image

With apple cider, Aleppo pepper, and fresh thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.

Provided by Anna Stockwell

Categories     Sweet Potato/Yam     Parsnip     Apple     Thyme     Thanksgiving     Fall     Herb     Casserole/Gratin

Yield 10-12 servings

Number Of Ingredients 9

4 cups apple cider
1/2 cup (1 stick) unsalted butter
2 tablespoons thyme leaves
1 tablespoon plus 2 teaspoons Aleppo pepper
4 teaspoons kosher salt, divided
6 1/2 pounds sweet potatoes (about 8 medium), peeled, sliced into 1/8"-thick rounds
2 pounds parsnips (about 3 extra-large), peeled, sliced into 1/8"-thick rounds
Special equipment:
A 4-quart casserole dish or braiser, preferably round

Steps:

  • Position rack in middle of oven and preheat to 325°F. Bring cider to a boil in a large saucepan over medium-high heat. Reduce heat to low, add butter, thyme, Aleppo, and 2 tsp. salt, and cook, stirring, until butter is melted. Let cool slightly.
  • Place potatoes and parsnips in a large bowl. Pour cider mixture over and toss to coat. Stack a handful of slices about 3" high, then place vertically in casserole dish. Using a measuring cup or small bowl, keep slices standing up as you go, working around the perimeter and then into the center, forming concentric circles. Continue arranging slices in pan until tightly packed (you may have some leftover). Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture. Sprinkle with remaining 2 tsp. salt and cover tightly with foil.
  • Bake, covered, 1 hour. Remove foil and brush pan juices over tops of slices with a pastry brush. Increase oven temperature to 425°F and bake, uncovered, until golden brown on top, 35-40 minutes more.
  • Do Ahead
  • After first round of baking at 325°F, let cool, then chill for up to 2 days. Bring to room temperature, then bake, uncovered, at 425°F for 40-50 minutes.

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TURNIP CASSEROLE {EASY TO MAKE-AHEAD} - SPEND WITH PENNIES
Preheat oven to 350°F. Combine topping ingredients in a bowl and mix until crumbly. Set aside. Boil turnips until fork tender, about 10 minutes. Place turnips in a large bowl and mash until smooth. Add applesauce, butter, brown sugar, bread crumbs, cinnamon, and salt & pepper to taste. Spread into a 2QT baking dish.
From spendwithpennies.com


TURNIP AND PARSNIP CASSEROLE RECIPE - RECIPEZAZZ.COM
1 1/2 pounds turnips (medium turnips, peeled cut into 1 1/2 inch chunks. 1 1/4 pounds parsnips (peeled, cut into chunks) 2 tablespoons butter. 4 tablespoon corn syrup (golden) 1 cup panko (or other bread crumbs) 2 large eggs (lightly beaten) Salt and pepper to taste. 1 tablespoon oil (olive oil)
From recipezazz.com


PARSNIP RECIPES - BBC GOOD FOOD
40 Recipes. Make the most of this hearty winter veg with our top parsnip recipes. Try a traditional roast parsnip side dish, a warming casserole or a simple salad. Advertisement.
From bbcgoodfood.com


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