SWEET POTATO PARSNIP BREAD
Enjoy this delicious sweet potato parsnip bread topped with Betty Crocker® cream cheese frosting and pecans - made using Gold Medal® all-purpose flour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray.
- In large bowl, mix flour, baking powder, cinnamon and salt. In medium bowl, mix brown sugar, oil, milk, vanilla and eggs. Add egg mixture to flour mixture; stir gently until dry ingredients are moistened. Fold in shredded sweet potato and parsnips. Pour batter into pan.
- Bake 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around edges of pan to loosen loaf. Remove from pan to cooling rack; cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on High 10 to 20 seconds or until melted. Spoon over loaf. Sprinkle with pecans.
Nutrition Facts : Calories 300, Carbohydrate 40 g, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg
SWEET POTATO AND PARSNIP CASSEROLE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Cut the sweet potatoes and then the parsnips into paper-thin slices using a food processor fitted with the thinnest vegetable-slicing blade. If necessary, cut the potatoes in half or quarters lengthwise so they fit into the feeder tube.
- Use 1 tablespoon of the butter to coat the inside of a 2-quart oven-proof casserole (a 6 by 10-inch
- Pyrex pan works well). Combine the cream, stock, nutmeg, cinnamon, salt and pepper. Place
- 1/3 of the sweet potatoes in a thin layer across the bottom of the casserole. Layer half the parsnips on top of the sweet potatoes. Repeat this sequence until all of the sweet potatoes and parsnips have been used. Pour the cream mixture over the top. It should reach about 3/4 of the way up the vegetables. Butter a piece of aluminum foil with the remaining butter and wrap the foil tightly over the casserole. Put in the oven and turn tempertature down to 325 degrees.
- Bake the casserole 1 hour. Remove the foil and continue to cook another 15 minutes, until the vegetables are tender when pierced with a knife and the top is browned. Allow to cool slightly before serving. Serve warm.
SWEET POTATO AND PARSNIP MASH
Provided by Tara Parker-Pope
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Peel the sweet potatoes and parsnips, and cut into 1/4-inch thick slices.
- Combine the sweet potato and parsnip slices, cream, butter, salt and half of the horseradish in a 3- or 4-quart saucepan with a tight-fitting lid. Heat over low heat, stirring occasionally, until the vegetables have softened. This will take about 40 to 50 minutes.
- Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish, making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish and/or sweetener if needed. Serve hot.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 673 milligrams, Sugar 15 grams, TransFat 0 grams
SWEET POTATO-PARSNIP SOUP WITH BACON CROUTONS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine 5 tablespoons olive oil, the onion, leeks, 2 teaspoons thyme, a big pinch of salt and a few grinds of pepper in a large pot or Dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is tender, about 10 minutes. Add the sweet potatoes, parsnips, chicken broth, 3 cups water, 1 teaspoon salt and the cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes and parsnips are tender, 12 to 15 minutes.
- Meanwhile, cook the bacon in a small skillet over medium heat, stirring, until browned and crisp, 5 to 7 minutes. Transfer the bacon and drippings to a large bowl.
- Add the bread, cheese and remaining 1 tablespoon olive oil to the bacon and drippings. Season with salt and pepper and toss, then spread out on the prepared baking sheet. Bake, tossing once or twice, until toasted and the cheese is melted, 10 to 12 minutes.
- Meanwhile, puree the soup with an immersion blender until smooth (or puree in batches in a regular blender). Season with salt and more cayenne to taste. Thin with water as needed. Divide the soup among bowls. Top with a swirl of creme fraiche, the croutons and the remaining 2 teaspoons thyme.
Nutrition Facts : Calories 660, Fat 39 grams, SaturatedFat 10 grams, Cholesterol 36 milligrams, Sodium 1128 milligrams, Carbohydrate 61 grams, Fiber 8 grams, Protein 20 grams, Sugar 15 grams
SWEET-POTATO AND PARSNIP PURéE
Categories Milk/Cream Food Processor Dairy Vegetable Side Christmas Thanksgiving Vegetarian Root Vegetable Parsnip Sweet Potato/Yam Fall Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Bring a large saucepan of salted water to a boil. Add potatoes and parsnips and boil gently until tender, about 12 minutes. Drain well and transfer to a food processor.
- Add butter and purée until smooth. Add milk, brown sugar, and salt and blend well. Season with pepper.
ROASTED PARSNIPS & SWEET POTATOES
Simple, yummy and healthy! Experiment with additional seasonings... add more oil if you must but remember that'll up the calorie count too.
Provided by Good Vibe Goddess
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450*.
- Place parsnips and sweet potatoes in a plastic bag with olive oil and salt and pepper.
- Shake until well coated.
- Spread in a single layer on a cookie sheet.
- Roast until golden, turning once, about 25 minutes.
SPICED SWEET POTATO AND PARSNIP TIAN
With apple cider, Aleppo pepper, and fresh thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.
Provided by Anna Stockwell
Categories Sweet Potato/Yam Parsnip Apple Thyme Thanksgiving Fall Herb Casserole/Gratin
Yield 10-12 servings
Number Of Ingredients 9
Steps:
- Position rack in middle of oven and preheat to 325°F. Bring cider to a boil in a large saucepan over medium-high heat. Reduce heat to low, add butter, thyme, Aleppo, and 2 tsp. salt, and cook, stirring, until butter is melted. Let cool slightly.
- Place potatoes and parsnips in a large bowl. Pour cider mixture over and toss to coat. Stack a handful of slices about 3" high, then place vertically in casserole dish. Using a measuring cup or small bowl, keep slices standing up as you go, working around the perimeter and then into the center, forming concentric circles. Continue arranging slices in pan until tightly packed (you may have some leftover). Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture. Sprinkle with remaining 2 tsp. salt and cover tightly with foil.
- Bake, covered, 1 hour. Remove foil and brush pan juices over tops of slices with a pastry brush. Increase oven temperature to 425°F and bake, uncovered, until golden brown on top, 35-40 minutes more.
- Do Ahead
- After first round of baking at 325°F, let cool, then chill for up to 2 days. Bring to room temperature, then bake, uncovered, at 425°F for 40-50 minutes.
HONEY-ROASTED PARSNIPS WITH SWEET POTATOES AND APPLES
Make and share this Honey-roasted Parsnips With Sweet Potatoes and Apples recipe from Food.com.
Provided by Dancer
Categories Yam/Sweet Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Spray a baking pan or casserole dish with oil spray and set aside.
- In large mixing bowl, place parsnips, sweet potato and apples and set aside.
- In microwave-safe bowl, mix oil and honey.
- Warm in microwave, about 10 seconds.
- Mix in soy sauce.
- Pour sauce onto vegetables and apples.
- Toss to coat well.
- Transfer to baking pan and cover with foil.
- Bake until very tender, about 1 hour, stirring occasionally.
- Add salt and pepper to taste, then serve.
Nutrition Facts : Calories 109.2, Fat 2.5, SaturatedFat 0.2, Sodium 193.8, Carbohydrate 22.1, Fiber 3.8, Sugar 11.8, Protein 1.2
SWEET POTATO, PARSNIP AND TURNIP BISQUE
This was an accidental creation that turned out to be quite delicious. My husband says all the flavors combined remind him of butternut squash.
Provided by Heirloom
Categories Yam/Sweet Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
- Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
- Add the chicken stock and bring to a boil.
- Boil uncovered for 15 minutes or until vegetables are tender.
- Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
- Slowly add the heavy cream into the puree.
- Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.
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