BREAD MACHINE PARSNIP AND NUTMEG BREAD
From a book called Bread by christine ingram, not tried this yet but sounds absolutely wonderful, I think would go well with a fall soup
Provided by lindseylcw
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Put ingredients in order as specified by your machine.
- basic setting, medium crust.
Nutrition Facts : Calories 219.7, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.8, Sodium 323.4, Carbohydrate 40.4, Fiber 1.6, Sugar 1.3, Protein 5.8
ROAST PARSNIPS WITH HONEY AND NUTMEG
I had these in a pub in London and loved them. Good alternative to french fries. From English Traditional Recipes.
Provided by JWambo
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Peel parsnips and cut lengthwise into quarters, removing any woody core.
- Drop into boiling water for 5 minutes. Drain.
- Toss the parsnips in flour seasoned with the salt and pepper.
- Pour the oil onto a roasting pan and heat in the oven.
- Add the parsnips and toss them to coat in the warm oil. Roast for about 30 minutes, until golden brown and cooked through.
- Drizzle with honey and sprinkle with the fresh nutmeg. Return to the oven for 5 minutes.
Nutrition Facts : Calories 166.4, Fat 13.6, SaturatedFat 1.8, Sodium 0.5, Carbohydrate 11.6, Fiber 0.1, Sugar 8.6, Protein 0.4
SOLAR BAKED PARSNIP AND NUTMEG BREAD
Number Of Ingredients 9
Steps:
- Set Global Sun Oven out to preheat. Pour the water into the bread machine pan and add the mashed parsnips. Sprinkle the flour over the water and the parsnips making sure they are covered. Add the milk and the nutmeg. Place the butter, salt, and sugar in separate corners of the bread machine pan. Make a shallow indentation in the center of the flour (do not go as far as the liquid) and add the yeast. Set the bread machine to the dough setting. Press start. Remove the dough at the end of the cycle and put it in a lightly oiled 8x4-inch loaf pan. Cover with oiled plastic wrap and let rise for 30 minutes. Bake in Sun Oven until the loaf is golden brown and sounds hollow when tapped, about 1 hour. Remove bread from pan and cool on a rack.
Nutrition Facts : Nutritional Facts Serves
ARIADNE'S NEW ENGLAND PARSNIP-APPLE-ONION BAKE
Buttery smooth parsnips, delicately sweetened with apples, caramelized onions, and nutmeg, with lemon and pepper seasoning, make a delicious complement to poultry or spiced fish entrees. Casserole can be prepared up to one day in advance, just cover and refrigerate before baking. Leftovers are great reheated in the morning as a side to eggs with biscuits and sausage gravy.
Provided by Ariadne
Categories Side Dish Vegetables Onion
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Combine broth, water, parsnips, garlic, bay leaf, thyme, salt, and pepper in a large pot and bring to a boil. Reduce heat to a simmer, cover partially, and cook until parsnips are tender, 15 to 20 minutes. Drain and transfer to a large bowl.
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch glass pie plate with 1 tablespoon butter.
- Add 1/2 cup butter, nutmeg, and lemon rind to the bowl with the parsnips. Use an electric mixer to beat until mixed thoroughly but still slightly chunky. Transfer mixture to the prepared pie plate.
- Melt remaining butter in a large, heavy skillet over medium-high heat. Add onion and saute until translucent and beginning to brown, about 10 minutes. Spread onion evenly over parsnip mixture.
- Place apple slices in a bowl and add a squeeze of lemon juice; toss to coat. Spread apple slices evenly over onion. Season with additional lemon juice, nutmeg, and pepper.
- Bake in the preheated oven until heated through and top is beginning to crisp, about 25 minutes.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 12.9 g, Cholesterol 48 mg, Fat 17.8 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 11.3 g, Sodium 211.4 mg, Sugar 5.4 g
PARSNIP & CELERIAC BAKE
If you're sick of the same old Christmas sides, perk up your parsnips with some celeriac
Provided by Cathryn Evans
Categories Buffet, Dinner, Lunch, Side dish, Vegetable
Time 1h
Number Of Ingredients 10
Steps:
- Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 mins. Drain well, then mash with butter and cream. Season, then add a grating of nutmeg, stir in the sage and spoon into a buttered ovenproof dish. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
- Heat oven to 190C/fan 170C/gas 5. Mix breadcrumbs, Parmesan, almonds and oil together. Season, scatter over the mash, then bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.
Nutrition Facts : Calories 206 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium
SIMPLE SUN OVEN BREAD
Number Of Ingredients 6
Steps:
- Pour the water into the bread machine pan. Sprinkle the flour over the water making sure to cover it completely. Add the salt, sugar, and butter in separate corners of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting. Press start. Check the dough after a few minutes of kneading and add a little more water if needed. At the end of the cycle turn the dough out onto a lightly floured surface and gently punch down. Cut the dough in half and shape it into two loaves. Put the dough in two lightly oiled bread pans. Cover the pans with oiled plastic wrap. Let the loaves rise in a warm spot 30 to 45 minutes. Set the Sun Oven out to preheat while the loaves are rising. Bake in the Sun Oven until the bread is lightly browned and sounds hollow when tapped, 45 minutes to 1 hour.
Nutrition Facts : Nutritional Facts Serves
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