PARSNIP GRATIN WITH TURMERIC AND CUMIN
Parsnips are underappreciated but are by far the tastiest of winter vegetables, sweet and deep-flavored. Here, they are parboiled and splashed with cream, then baked with an unlikely but delicious combination: turmeric, cumin and feta.
Provided by David Tanis
Categories dinner, vegetables
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Peel parsnips and quarter lengthwise. With a paring knife, remove and discard hard central core. Cut parsnips into 3-inch batons. Parboil for 2 minutes, then drain and spread out on a baking sheet to cool briefly.
- Butter a 9-by-12-inch shallow earthenware baking dish. Arrange parsnips in dish in one layer. Heat oven to 400 degrees.
- Whisk together cream, turmeric and cumin. Season with salt and pepper and add a small pinch of cayenne.
- Pour cream mixture over parsnips and sprinkle with feta. Bake for about 30 minutes, until bubbling and nicely browned.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 38 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 24 grams, Sodium 770 milligrams, Sugar 14 grams, TransFat 0 grams
PARSNIPS WITH CUMIN
Simple as...great side to roast pork! Don't use parsnips that are too big as they tend to be a bit woody.
Provided by Stardustannie
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 200c (400f).
- Toss the parsnips with olive oil and cumin and place in baking tray. Sprinkle with thyme.
- Roast for 30-40 minutes or until golden.
Nutrition Facts : Calories 166.8, Fat 5.1, SaturatedFat 0.7, Sodium 17.5, Carbohydrate 30.3, Fiber 8.3, Sugar 8, Protein 2.1
ROASTED CARROTS AND PARSNIPS WITH CUMIN
Steps:
- Preheat the oven to 350 degrees F. In a medium baking dish, combine the carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt and pepper. Toss well. Cover and bake for 20 minutes. Remove the cover and continue baking until the carrots begin to caramelize, about 20 minutes longer. There should be no liquid remaining in the pan. Sprinkle with the lime juice and mint and serve hot or cold.
PORK ROAST WITH CUMIN-SPIKED MIXED BERRY SAUCE AND ROASTED PARSNIPS
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Cut 1/3 of the pork off the entire loin. Transfer both pieces of pork to the prepared baking dish. Season the pork all over with salt and black pepper.
- In a small bowl, combine the strawberries, strawberry preserves, raspberry preserves, boysenberry preserves, and cumin. Mix well. Pour the mixture all over the larger portion of the pork.
- Arrange the parsnips all around the pork. Lightly coat the parsnips with the cooking spray and season with salt and ground black pepper.
- Roast for 45 minutes, or until an instant-read thermometer reads at least 160 degrees F (the meat may still be pink in the center).
- Let the pork rest for 10 minutes.
- Slice crosswise into 1/2-inch thick slices using 1 pound of pork for this meal (with parsnips and snow peas), slice 1 pound crosswise into 8 (1/2-inch) thick slices for a second meal (chili-seared pork with pineapple salsa), and shred the remaining 1 pound pork for the third meal (radicchio cups with pork and seasoned rice).
- In a medium skillet, saute the snow peas in the butter over medium-low heat until tender-crisp. Season with salt and black pepper, to taste.
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 TART WITH CUMIN BUTTER
Looks impressive but pretty easy to make. Don't be tempted to skip the butter as it really finishes the tart.
Provided by PinkCherryBlossom
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 200C / 400°F.
- Heat 25g of the butter in a pan and fry the shallots and garlic for 1 minute. Remove and set aside.
- Place the parsnips in the same pan and cook for 5 - 6 mins until golden. Return the shallot mix to the pan and add the sugar, vinegar and lemon juice. Cook for another 8 - 9 minutes until caramelised.
- Meanwhile roll out the pastry and cut a 25cm circle.
- Arrange the cooked parsnip in a 23cm spring form tin cut side up. Pour over any remaining juices. Lay the pastry on top and tuck down the sides.
- Bake for 30 mins until golden. While tart is cooking mix the remaining butter with the cumin and chill.
- Turn the tart out onto a plate and serve topped with the cumin butter.
Nutrition Facts : Calories 697, Fat 55.5, SaturatedFat 22.4, Cholesterol 61.4, Sodium 398.6, Carbohydrate 45.1, Fiber 1.3, Sugar 8.1, Protein 6.4
CHICKPEA & ROASTED PARSNIP CURRY
Parsnips work so well in this wintry vegan curry, adding flavour and texture. Serve with naans to soak up the lovely sauce
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the parsnips in a roasting tin and toss with half the oil, the cumin and some seasoning. Roast for 25-30 mins until softened.
- Heat the remaining oil in a pan. Cook the onion and coriander stalks for 15 mins, or until really soft and caramelising. Stir in the curry paste and cook for 1 min, then add the chickpeas and coconut milk. Simmer for 10 mins until the sauce reduces and clings to the chickpeas. Add the lime juice and season again to taste, if you like.
- Top with the parsnips, coriander leaves and lime wedges and serve with yogurt, rice or naan bread.
Nutrition Facts : Calories 517 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium
SPICY ROASTED PARSNIP SOUP
Aromatic flavours transform the ordinary parsnip into a delicious warming soup
Provided by Good Food team
Categories Dinner, Snack, Soup, Starter, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/fan 200C/gas 7.
- In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
- Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
- Spread over a heavy baking sheet, then roast for 30 mins until tender.
- Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
- Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
- Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.
Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
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