SPICY ROOT & LENTIL CASSEROLE
The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper, Vegetable
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
- Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
- Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
Nutrition Facts : Calories 378 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.24 milligram of sodium
HONEY MUSTARD CHICKEN POT WITH PARSNIPS
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
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
ROASTED MUSHROOMS, PARSNIP, POTATOES AND SPINACH CASSEROLE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
SLOW-BRAISED PORK SHOULDER WITH CIDER & PARSNIPS
Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash
Provided by Good Food team
Categories Main course
Time 2h50m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
- Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.
Nutrition Facts : Calories 534 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 46 grams protein, Sodium 0.8 milligram of sodium
CHICKEN, PARSNIP AND MUSHROOM CASSEROLE
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
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 CASSEROLE
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
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
PARSNIPS & HAM AU GRATIN
Parsnips, thyme and roasted-garlic soup give this entree a harvesttime feel, while the bread crumbs on top make it rustic and special. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Arrange the parsnips, potatoes and ham in a greased 13-in. x 9-in. baking dish. Combine the soup, milk, 1/4 cup cheese, thyme and pepper; pour over parsnip mixture., In a small bowl, combine the bread crumbs, butter and remaining cheese. Sprinkle over top. , Cover and bake at 375° for 40 minutes. Uncover; bake 20-25 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 296 calories, Fat 12g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 1082mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 15g protein.
PUMPKIN & PARSNIP CASSOULET
This warming dish is perfect for a weekend get-together
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden. Add pumpkin, parsnips and garlic and cook for a further 3 mins. Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning. Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid.
- Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 mins. Uncover, stir well and cook for a further 40 mins. Serve with garlic bread and stir-fried cabbage.
Nutrition Facts : Calories 368 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 2.16 milligram of sodium
PARSNIP POTATO GRATIN
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
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.
POTATO, RUTABAGA & PARSNIP CASSEROLE
I finally convinced my brother that onions are edible. So now I serve this with the family's Thanksgiving turkey dinner. Note: I save the broth that is drained from the cooked vegetables and use it in my pumpkin bisque, which I serve as the appetizer for the turkey dinner.
Provided by twobees
Categories Vegetable
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Butter 13 x 9x2-inch glass baking dish.
- Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well.
- Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper.
- Transfer mashed vegetables to prepared dish.
- Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables.
- (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.).
- Preheat oven to 375°F Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.
Nutrition Facts : Calories 429.1, Fat 19.1, SaturatedFat 11.4, Cholesterol 45.8, Sodium 397.5, Carbohydrate 58.4, Fiber 10.5, Sugar 12.2, Protein 10.5
PARSNIPS & TURNIPS AU GRATIN
This is a delicious variation on au gratin that features something besides potatoes. I sometimes substitute rutabaga for the turnips. It's been a well-guarded recipe in my collection-until now! -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place parsnips and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until crisp-tender, 5-7 minutes., Meanwhile, in a small saucepan, combine the soup, milk and pepper. Bring to a boil; reduce heat to low. Stir in cheese until melted. Drain vegetables; transfer to an 11x7-in. baking dish coated with cooking spray. Pour sauce over vegetables. , Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 400° until vegetables are tender and crumbs are golden brown, 15-20 minutes. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 189 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 309mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
ROSEMARY PARSNIP CASSEROLE (THANKSGIVING)
From the "Food Editors' Favorites Cookbook," this recipe comes from Kathleen Kelly, Wichita Eagle-Beacon. Haven't made it yet but it sounds good (and fattening)!
Provided by Oolala
Categories Vegetable
Time 45m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Peel and boil parsnips in salted water until tender.
- Drain and cut each in half lengthwise, or slice in rounds if parsnips are large.
- Arrange half of the parsnips in the bottom of a greased 1 1/2 quart baking dish.
- Dot with half the amount of butter, sprinkle with half the amount of rosemary, flour and cheese.
- Drizzle with half the amount of "half and half.".
- Repeat layers.
- Mix cracker crumbs with melted butter and sprinkle over casserole.
- Bake, uncovered, in a 400 degree oven for 20 minutes.
Nutrition Facts : Calories 270.5, Fat 22.2, SaturatedFat 13.8, Cholesterol 64, Sodium 199.7, Carbohydrate 13.3, Fiber 0.3, Sugar 0.2, Protein 5.3
SWEET POTATO AND PARSNIP CASSEROLE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
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.
CREAMY CABBAGE, PARSNIP, AND POTATO CASSEROLE WITH ROBIOLA
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
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.
PARSNIP AND TURNIP MASH
Steps:
- Peel and slice the turnips thinly, Peel and dice the parsnips (cutting the vegetables small and thin will help speed up cooking time).
- Add the sliced and diced vegetables to a large saucepan and cover them with cold water. Add salt to the water and bring to a boil over medium heat. Boil the vegetables for about 8 to 10 minutes until quite soft. Vegetables are cooked when you can easily insert the tip of a knife.
- Drain the vegetables and place them back into the saucepan. Add the butter and thyme. With a potato masher, mash all ingredients together. Season with salt and pepper, to taste. Serve warm.
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SWEET POTATO AND PARSNIP CASSEROLE - REDBOOK
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5/5 Total Time 15 minsCuisine AmericanCalories 340 per serving
- Place vegetables in shallow 2 1/2-quart to 3-quart casserole dish and toss with the 2 tablespoons butter and maple syrup.
CREAMED SPINACH AND PARSNIPS RECIPE - GRACE PARISI | …
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- In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
- Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
- In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
TURNIP AND PARSNIP CASSEROLE RECIPE - RECIPEZAZZ.COM
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5/5 (1)Calories 342 per servingServings 8
- Bring a large pan of water to a boil add turnip chunks, boil 3 minutes, add parsnip chunks continue boiling for a further 12 minutes or until they are both tender
CARROT-PARSNIP GRATIN RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Vegetable RecipesCalories 192 per servingTotal Time 1 hr
- Toss carrots and parsnips in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast the vegetables, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
- Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat. (See Tips)
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Category Dinner Party, Comfort Food, DinnerCalories 547 per serving
- Heat half the oil in a large pan on medium-high heat and brown the sausages, about 10 minutes.
- Tip into slow cooker. Add the remaining oil, lower the heat to medium and cook the onion until soft, about 10 minutes, increasing the heat for the last 3 minutes to caramelise.
- Add to slow cooker. Add parsnip, garlic and pickle to the slow cooker and stir everything together to combine.
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4.6/5 (45)Category Gluten FreeServings 4Calories 337 per serving
- Add olive oil to a large pot and saute onion and garlic until soft. Add the carrots and parsnips to the pan along with the stock and bring to a boil. Add the lentils, herbs, and spices. Simmer covered for 20min. or until the vegetables are tender and the lentils are cooked.
- Preheat oven to 300F. Spray a casserole dish with cooking spray if needed. Mix kidney beans into the large pot with the carrot mixture. Using a slotted spoon transfer vegetables into the casserole dish, then ladle in enough liquid to cover the vegetables. Bake for 30-40 min. until a slight skin forms and the casserole is bubbling. You may want to cover it at this point.
- Meanwhile, peel and chop potatoes and cook in boiling water until tender. Mash with the milk and butter and season with salt and pepper. Remove the casserole from the oven and carefully put spoonfuls of mashed potato onto the vegetables. Increase oven to 350F and return the casserole to oven and bake, uncovered for an additional 20-30 min. until potatoes begin to crisp.
- Add grated parmesan and broil until slightly browned. Cool slightly and serve with warm crusty bread.
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