CARROT PARSNIP STIR-FRY
Orange carrot slivers and yellow parsnips make a pretty and different side dish. If parsnips aren't available, you could substitute rutabagas or turnips. Usually, I saute the vegetables until they are crisp-tender. But they're also good quite well-cooked, almost browned. -Lavonne Hartel Williston, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, saute parsnips in butter for 3-4 minutes. Add carrots and onion; cook and stir until vegetables are tender, about 10-15 minutes.
Nutrition Facts : Calories 171 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 106mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 7g fiber), Protein 2g protein.
STIR-FRIED CARROTS AND PARSNIPS WITH SPICY PORK
I based this on a Cantonese dish my dad would make when I was growing up. He would take hours chopping, dicing and slicing and then throw it all into a boiling hot wok and dinner would be served within two minutes. I think he loved the cinema of this type of cooking. I miss him and the dish so much that I came up with a simplified weeknight version of it. Don't like spicy food? Simply omit the red pepper flakes. Serve this with bowls of steamed rice.
Provided by Alex Guarnaschelli
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- Cook the pork: Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, break the pork into small pieces, add the pork in an even layer and season generously with salt and the red pepper flakes. Brown and cook the pork until the pink is gone, 5 to 7 minutes.
- Add the vegetables and finish: Stir in the garlic, carrots and parsnips and continue stirring and cooking until the vegetables are tender and mixed in, 3 to 5 minutes. Stir in the ginger, peas and vinegar with the hoisin. Shut off the heat and taste for seasoning. Add more vinegar and/or salt if needed. Stir in the sesame seeds and scallions. Serve immediately, with cooked rice if desired.
SPICY PORK STIR-FRY
Meet the Cook: The first time I made this recipe, back some years ago, my closest girlfriend came over for dinner. Between the two of us, we managed to finish the entire panful! Nowadays, I cook for my husband and 17-year-old daughter. -Jane Flatgard, Circle Pines, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cut the pork into 1/8-in. wide slices; cut each slice into 3-in. strips. In a bowl, combine the soy sauce, cornstarch, salt, sugar, ginger and cayenne. Add pork; toss to coat and set aside. , In a large skillet or wok, stir-fry onion, carrot and garlic in oil until crisp-tender. Remove with a slotted spoon and keep warm. , In the same skillet, stir-fry pork over medium-high heat until browned and no longer pink. Add onion mixture and peas; heat through. Serve in lettuce cups or over rice. Sprinkle with sesame seeds if desired.
Nutrition Facts : Calories 286 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 675mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
CARROT AND PARSNIP STIR FRY
Make and share this Carrot and Parsnip Stir Fry recipe from Food.com.
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- *NOTE: For a little bit more "depth", you can substitute one half to one teaspoon of toasted sesame oil for part of the sesame oil or vegetable oil.
- In a large wok, heat up both oils on high heat.
- Add the parsnips and carrots, lowering heat to medium and stir frying until light golden.
- Turn up the heat to high and add the sake, mirin, and pinch of sugar. Cook until liquid is absorbed.
- Add the shoyu and almonds and stir fry an additional 30 seconds to 1 minute, stirring constantly so almonds don't burn.
- Garnish with green onions or chives if desired.
- Serve hot.
Nutrition Facts : Calories 244.2, Fat 14.4, SaturatedFat 1.5, Sodium 347.2, Carbohydrate 24.3, Fiber 7.4, Sugar 7.2, Protein 5.4
CARROTS AND PARSNIPS
This is from an old friend. It is a lovely looking side dish and it dresses up a plate beautifully.
Provided by Eldeevee
Categories Canadian
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes.
- Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high.
- Let stand 2 minutes and then stir in parsley and almonds.
Nutrition Facts : Calories 73.4, Fat 4.7, SaturatedFat 2, Cholesterol 7.6, Sodium 119.8, Carbohydrate 7.7, Fiber 1.3, Sugar 5.4, Protein 1.1
SPICY PARSNIP AND CARROT SOUP
Make and share this Spicy Parsnip and Carrot Soup recipe from Food.com.
Provided by Patchwork Dragon
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and finely chop the onion. Peel and cut parsnips and carrots into evely sized pieces.
- Heat the oil in a saucepan and add the vegetables, coat with oil,and cook for a few minutes until they start to soften. Add the curry powder and cook, stirring, for a minute.
- Stir in the stock and milk. Season with salt and pepper.
- Bring to the boil then reduce heat to a gentle simmer. Cook for 15-20 minutes until vegetables are soft.
- Allow to cool a little, and then puree in a blender or food processor until smooth. If it's too thick for your liking add more stock.
- Reheat gently to serve.
Nutrition Facts : Calories 213.5, Fat 7.7, SaturatedFat 1.2, Cholesterol 1.5, Sodium 95.7, Carbohydrate 33.2, Fiber 8.1, Sugar 9.3, Protein 5.3
SPICY PORK STIR FRY
Make and share this Spicy Pork Stir Fry recipe from Food.com.
Provided by Jim Hobek
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon cornstarch and water.
- Wisk together until smooth then stir in the pork cubes.
- Cover and refrigerate for 30 to 45 minutes.
- In another bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil.
- Mix together and set aside.
- Remove pork and marinade from refrigerator.
- In a large fry pan or wok heat peanut oil until hot.
- Stir in ginger and chile pepper and saute for 1 minute.
- Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
- Pour in lime mixture, reduce heat and simmer until sauce thickens, approximately 6 to 8 minutes.
- Remove from heat and stir in hot chile oil, green onions and peanuts.
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