POTATO, PARSNIP & HORSERADISH BAKE
Potato and parsnips are perfect partners in this creamy horseradish bake, a great accompaniment to a roast dinner
Provided by Jane Hornby
Categories Side dish, Vegetable
Time 2h
Number Of Ingredients 10
Steps:
- Put the milk, cream, garlic, a sprig of thyme, the nutmeg and horseradish into a pan and bring to a simmer. Remove from the heat, then leave to infuse for at least 10 mins.
- Peel the potatoes and cut into slices the thickness of a £1 coin. Peel the parsnips, cut into quarters lengthways and discard the cores, then slice thinly lengthways. Heat oven to 180C/160C fan/gas 4.
- Use 1 tbsp butter to grease a large baking dish, then layer up the potatoes and parsnips, adding a few thyme leaves and some seasoning with each layer. Remove the thyme sprig and garlic from the cream, then pour it all over the dish. Scatter over more thyme leaves, the breadcrumbs and the rest of the butter in little knobs. Cover with foil and bake for 1 hr, then uncover and finish for 25-30 mins more until the potatoes are soft, and the top is golden and bubbling.
Nutrition Facts : Calories 653 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
CRISPY POTATO HORSERADISH CAKES
Provided by Michael Symon : Food Network
Categories appetizer
Time 44m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a bowl, combine the onion and potato. Dust with the flour and mix to disperse it. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined.
- In a large non-stick saute pan, heat the olive oil and butter over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the saute pan. Repeat, making 8 to 12 pancakes. Cook pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely. Remove the cakes to a paper towel lined plate as they finish, and season with salt while hot. You can cover them with foil and keep in a 200 degrees F oven to stay warm until ready to serve.
- To serve, transfer potato cakes to a platter and dollop each one with creme fraiche. Top with a sprig of dill.
HORSERADISH-BACON TWICE-BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
- One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Discard 2 of the potato skins. Mash the flesh with 6 tablespoons butter and 3/4 cup sour cream until smooth. Stir in the chives, parsley and 2 to 3 tablespoons horseradish; season with salt and pepper. Melt the remaining 3 tablespoons butter; brush the potato skins with 1 tablespoon melted butter and season the insides with salt and pepper. Set on a baking sheet.
- Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Remove from the oven and drizzle with the remaining 2 tablespoons melted butter.
- Combine the remaining 1/4 cup sour cream and 2 tablespoons horseradish in a small bowl. Top the potatoes with the horseradish cream, bacon and more chives.
MASHED POTATOES WITH PARSNIP AND HORSERADISH
DH and I loved these potatoes from the Williams-Sonoma website. We served with fish. I used salted butter.
Provided by Dr. Jenny
Categories Mashed Potatoes
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Put the potatoes and parsnips into a steamer basket and set the basket over boiling water. (The water should not touch the bottom of the steamer basket). Cover and steam until the vegetables are very tender when pierced with a small knife, about 15 minutes. Transfer the potatoes and parsnips to a bowl.
- Empty the pot and wipe dry. Return the vegetables to the still hot pot. Add the butter, horseradish, salt and pepper. Using a potato masher, mash until smooth. Add the 1/3 cup half and half and mash to blend, adding more half and half, 1 Tb at a time, if needed to reach the desired consistency. Transfer the vegetables to a serving bowl and serve immediately.
- Make Ahead: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature. Just before serving, reheat gently over low heat, stirring often.
Nutrition Facts : Calories 316.4, Fat 14.4, SaturatedFat 8.8, Cholesterol 38, Sodium 615.7, Carbohydrate 43.8, Fiber 6.4, Sugar 5.7, Protein 5.6
MASHED ROOT VEGETABLES WITH HORSERADISH
Categories Milk/Cream Potato Side Vegetarian Quick & Easy Root Vegetable Parsnip Turnip Gourmet
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a large saucepan of boiling salted water cook the turnips and the parsnips for 10 minutes, add the potatoes, peeled and cut into 1/2-inch pieces, and boil the vegetables for 10 to 12 minutes, or until they are tender. While the vegetables are cooking, in a small saucepan heat the cream, the butter, and the horseradish to taste over low heat until the mixture is hot and keep it warm. Drain the vegetables, in the pan cook them over high heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated, and remove the pan from the heat. Add the cream mixture to the potato mixture, straining it through a fine sieve and pressing hard on the solids if desired. In a bowl mash the vegetables with a potato masher until they are smooth and stir in salt and pepper to taste.
POTATO, PARSNIP & HORSERADISH BAKED ROSTI
A trio of winter vegetables that are the perfect accompaniment to a meal.
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper, Vegetable
Time 1h35m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Cut the potatoes and parsnips into matchsticks or grate them coarsely and place in a large bowl. Stir in the onion, creamed horseradish, chives and yogurt and mix until well combined. Season to taste.
- Arrange the vegetable mixture in a 20cm shallow metal tin, cover with foil and bake for 1 hr. Remove the foil, dot the top with the butter and bake, uncovered, for a further 15 mins until the vegetables are tender and the top is crispy and golden. Serve hot.
Nutrition Facts : Calories 162 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.36 milligram of sodium
PARSNIP POTATO LATKES WITH HORSERADISH CREAM
Make and share this Parsnip Potato Latkes With Horseradish Cream recipe from Food.com.
Provided by dicentra
Categories Potato
Time 35m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Combine sour cream and horseradish; cover and chill.
- Combine potato, parsnip, and carrot; spread evenly onto several layers of paper towels. Sprinkle with 3/4 teaspoon salt; let stand 30 minutes. Cover with additional paper towels, and press down to absorb liquid. Place parsnip mixture in a large bowl. Add onion, flour, and pepper; toss to combine.
- Preheat oven to 400°.
- Divide parsnip mixture into 10 equal portions (about 1/4 cup per portion), shaping each into a 1/2-inch-thick patty.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 5 patties; cook 2 minutes on each side or until golden brown. Place cooked patties on a baking sheet.
- Repeat procedure with remaining oil and uncooked patties. Bake latkes at 400° for 20 minutes, turning after 10 minutes. Sprinkle evenly with 1/4 teaspoon salt. Serve with horseradish cream.
Nutrition Facts : Calories 228, Fat 6.2, SaturatedFat 1, Cholesterol 2.3, Sodium 509.9, Carbohydrate 40.1, Fiber 5.7, Sugar 7.4, Protein 4.5
HORSERADISH PARSNIP-AND-POTATO ROSTI
Adding the intensely spicy root vegetable, horseradish, and sweet, mellow parsnip gives a new depth of flavor to this take on a crisp potato pancake.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Peel and grate potatoes and parsnips; toss with horseradish and salt. Melt 1 tablespoon butter in an 8-inch cast-iron skillet over medium. Press potato mixture into pan. Cook until bottom is golden, 10 minutes. Flip; dot 1 tablespoon butter around edges. Transfer to a 400 degrees oven; bake 25 minutes. Serve, with fried eggs.
More about "potato parsnip horseradish bake food"
CREAMY MASHED PARSNIPS & POTATOES W/ HORSERADISH
From daringgourmet.com
5/5 (3)Total Time 25 minsCategory Side DishCalories 214 per serving
- Place the sliced potatoes and parsnips in a steamer (put the parsnips in first where they'll be closer to the hot steam with the potatoes on top since the parsnips require a little longer cooking time). Place the steamer on top of a pot of boiling water and cover with the lid. Steam for about 15 minutes or until the vegetables are tender when pierced with a fork.
- Drain the pot and place the veggies in it along with the butter, salt, pepper and horseradish. Mash with a potato masher then add the cream and continue mashing until smooth, adding more cream until desired consistency is reached. Add more salt and pepper to taste. Transfer to a warmed serving bowl and serve immediately.
PARSNIP & HORSERADISH: THIS ONE BLEW MY MIND!
From boredmom.com
PARSNIP AND POTATO GRATIN | TESCO REAL FOOD
From realfood.tesco.com
POTATO, PARSNIP AND HORSERADISH ROAST BAKE - YUMII™ …
From yumiiyogurt.com
POTATO AND PARSNIP GRATIN - IDAHO® POTATO COMMISSION
From idahopotato.com
POTATO, PARSNIP & HORSERADISH BAKE | BBC GOOD FOOD RECIPES, …
From pinterest.com.au
CREAMY MASHED PARSNIPS & POTATOES WITH HORSERADISH
From honestcooking.com
RECIPES - RARESEEDS.INDVP.COM
From rareseeds.indvp.com
POTATO AND PARSNIP BAKE - RECIPES - ABC RADIO
From abc.net.au
HORSERADISH PARSNIPS | DINNER RECIPES | GOODTO
From goodto.com
POTATO, PARSNIP & HORSERADISH BAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POTATO, PARSNIP & HORSERADISH BAKE – COOKER APP
From cookerapp.com
MASHED POTATOES WITH PARSNIP AND HORSERADISH - WILLIAMS SONOMA
From williams-sonoma.com
RANDOM RECIPE IDEA FOR DINNER | POTATO-PARSNIP--HORSERADISH …
From reciperoulette.tv
POTATO, PARSNIP, CARROT EASY BAKE | RECIPE | KITCHEN STORIES
From kitchenstories.com
POTATO, PARSNIP & HORSERADISH BAKED ROSTI - BBC GOOD FOOD …
From bbcgoodfoodme.com
POTATO & PARSNIP GRATIN RECIPE | EATINGWELL
From eatingwell.com
ROASTED POTATOES, PARSNIPS, AND CARROTS WITH HORSERADISH SAUCE
From plain.recipes
POTATO, PARSNIP & HORSERADISH BAKED ROSTI | RECIPE | PARSNIP RECIPES ...
From pinterest.co.uk
PARSNIP AND POTATO BAKE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
PARSNIP-POTATO LATKES WITH HORSERADISH CREAM - JEWISH RECIPES
From fooddiez.com
POTATO PARSNIP AND HORSERADISH BAKE - PARTIUVAMOSVIAJAR.COM
From partiuvamosviajar.com
POTATO, PARSNIP & HORSERADISH BAKE | RECIPE | BBC GOOD FOOD …
From pinterest.co.uk
POTATO PARSNIP HORSERADISH BAKED ROSTI BBC GOOD FOOD
From delipair.com
ROASTED POTATOES, PARSNIPS, AND CARROTS WITH HORSERADISH SAUCE
From fooddiez.com
MASHED POTATOES WITH PARSNIP AND HORSERADISH | WILLIAMS SONOMA
CARROT, PARSNIP AND HORSERADISH GRATINS RECIPE | OLIVEMAGAZINE
From olivemagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love