Sticky Maple Glazed Parsnips With Pecans Food

MAPLE-GLAZED PARSNIPS

Maple-Glazed Parsnips image

Olive oil is often used as a building block for cooking, but in this recipe extra virgin olive oil isn't just a background ingredient. The fruity flavor of olive oil pairs well with earthy parsnips and sweet-tart dried cranberries while also giving a shiny coating.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 pounds parsnips, peeled and sliced 1/2 inch thick on the diagonal
1/3 cup dried cranberries
1 tablespoon pure maple syrup
3 tablespoons extra-virgin olive oil
1 teaspoon coriander seeds, crushed
Kosher salt and freshly ground pepper
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh parsley

Steps:

Combine 1/2 cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes.
Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.

STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS

Sticky orange chicken with parsnips, maple & pecans image

Pop chicken thighs and root veg into a roasting tin with a sweet and tangy maple glaze for a delicious one-pot dinner

Provided by Sarah Cook

Categories Dinner, Main course

Time 1h30m

Number Of Ingredients 13

Ingredients

2 blood oranges , 1 juiced, 1 thickly sliced
3 tbsp maple syrup
2 tbsp olive oil
2 tbsp sherry vinegar
1 tbsp wholegrain mustard
1 tbsp cranberry or redcurrant jelly , melted
2 parsnips , quartered, peeled and the core cut out and discarded
4 chicken thighs , skin on
140g small shallots , left whole but peeled
2 thyme sprigs , broken up a bit
25g pecans , barely chopped
mixed leaf salad or wilted spinach, to serve (optional)
cooked rice , to serve (optional)

Steps:

Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin - make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.

Nutrition Facts : Calories 656 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 40 grams sugar, Fiber 14 grams fiber, Protein 42 grams protein, Sodium 1 milligram of sodium

STICKY MAPLE ROOTS

Sticky maple roots image

Serve up a classic Christmas dinner side dish of carrots and parsnips. Herby and slightly caramelised, these sticky maple roots are sure to go down a treat

Provided by Good Food team

Categories Side dish, Vegetable

Time 40m

Number Of Ingredients 6

Ingredients

4 large carrots , cut into thick batons
3 parsnips , cut into thick batons
40g butter
1 star anise
few thyme sprigs
3 tbsp maple syrup

Steps:

Tip the carrots and parsnips into a large pan with the butter, star anise, thyme, maple syrup and 250ml water. Season with salt, then cover and boil for 10-15 mins until the water has evaporated and the vegetables are tender. Turn down the heat and cook until the carrots and parsnips are starting to caramelise and turn a light golden brown.
Shake the pan gently to cover the veg in the sticky syrup, then season with cracked black pepper and serve.

Nutrition Facts : Calories 119 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

MAPLE-GLAZED ROAST PARSNIPS

Maple-Glazed Roast Parsnips image

Roast parsnips are an essential to a British Sunday roast or Christmas dinner. With the addition of a little maple syrup, take the veggie to new heights.

Provided by Elaine Lemm

Categories Side Dish

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

3 tablespoons sesame seeds
1 1/2 pounds/700 g. parsnips (peeled, topped, and tailed)
Salt (to taste)
Freshly ground black pepper (to taste)
1 ounce/25 g. butter
2 tablespoons maple syrup

Steps:

Preheat oven to 425 F / 220 C / Gas 8.
Transfer to a warm serving dish, serve immediately or keep warm until needed.

Nutrition Facts : Calories 232 kcal, Carbohydrate 37 g, Cholesterol 15 mg, Fiber 7 g, Protein 3 g, SaturatedFat 4 g, Sodium 210 mg, Sugar 14 g, Fat 9 g, ServingSize 1 1/2 pounds (4 servings), UnsaturatedFat 0 g

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From olivemagazine.com

Sticky Maple Glazed Parsnips With Pecans Food

MAPLE-GLAZED PARSNIPS

Olive oil is often used as a building block for cooking, but in this recipe extra virgin olive oil isn't just a background ingredient. The fruity flavor of olive oil pairs well with earthy parsnips and sweet-tart dried cranberries while also giving a shiny coating.

STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS

Pop chicken thighs and root veg into a roasting tin with a sweet and tangy maple glaze for a delicious one-pot dinner

STICKY MAPLE ROOTS

Serve up a classic Christmas dinner side dish of carrots and parsnips. Herby and slightly caramelised, these sticky maple roots are sure to go down a treat

MAPLE-GLAZED ROAST PARSNIPS

Roast parsnips are an essential to a British Sunday roast or Christmas dinner. With the addition of a little maple syrup, take the veggie to new heights.

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