SUPER CRISPY CRUNCHY ROAST PARSNIPS
Super Crispy Crunchy Roast Parsnips are the perfect accompaniment to a Roast dinner. Crispy on the outside and fluffy on the inside!
Provided by Lovefoodies
Categories Starters & Appetizers
Time 55m
Number Of Ingredients 3
Steps:
- Preheat oven to 220C or 425F.
- Peel the parsnips and cut the ends off. Then cut lengthways down the middle, and again down the middle. This leaves you with 4 long pieces. Then cut the parsnips in half so you have 8 pieces per parsnip. They should look a bit like a finger of a fat chip/fry!
- Place in a saucepan with cold water and a pinch of salt, and bring to the boil.
- Keep an eye on the parsnips once the water starts to boil. After approximately 7 - 10 minutes drain the parsnips and set aside. (7 -10 minutes is from when the water starts to boil)
- Whilst the parsnips are in the saucepan cooking, place a baking pan with the oil in and leave until hot and sizzling.
- Then place the parsnips in the hot oil and spoon some of the oil over them. Cook for about 15 minutes, turning them over halfway through. If they are not golden and crispy like in the photo, leave them in for a little longer.
- When done, place on some kitchen paper then serve with your dinner. You may wish to sprinkle some salt and pepper
Nutrition Facts : Calories 130 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 Servings, Sodium 179 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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.
PARSNIPS ROASTED WITH MACE AND BRANDY
Make and share this Parsnips Roasted With Mace and Brandy recipe from Food.com.
Provided by lindseylcw
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Boil parsnips for 15 minutes.
- cool slightly, then peel and slice.
- Heat butter, brandy and mace in a saucepan put in the parsnips and heat through.
- allow juices to reduce to a glaze and serve hot.
Nutrition Facts : Calories 73.3, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.2, Sodium 51, Carbohydrate 0.2, Fiber 0.1, Protein 0.1
HONEY-ROASTED PARSNIPS
These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare
Provided by Miriam Nice
Categories Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
- Drain in a colander and let them steam-dry for a few mins.
- Heat oven to 190C/170C fan/ gas 5.
- Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
- Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
- Roast for 40 mins, turning halfway, until golden.
Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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