PARSNIP PUREE
Sweet, creamy with a bit of nuttiness. Parsnip Puree is and easy side dish that goes perfect with roast turkey, pork and beef.
Provided by Alisa Infanti | The Delicious Spoon
Categories Dinner
Time 35m
Number Of Ingredients 5
Steps:
- Peel parsnips, trim and cube parsnips.
- Place in a boiling pot of salted water (about 2 tsp of salt for a large pot of water). Boil until softened. Remove from heat and carefully drain water when soft.
- Add parsnips to a blender and add milk, butter, salt and pepper.
- Blend until smooth. Serve immediately.
Nutrition Facts : ServingSize 0.5 cup, Calories 166 kcal, Carbohydrate 29 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, TransFat 0.2 g, Cholesterol 13 mg, Sodium 252 mg, Fiber 7.4 g, Sugar 8.8 g, UnsaturatedFat 1.7 g
PARSNIP POTATO PUREE
Provided by Anne Burrell
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water. Season the water generously with salt - TASTE IT to make sure the water is seasoned appropriately.
- Bring the water to a boil and reduce to a simmer. Cook the parsnips and potatoes until they are fork tender, about 30 minutes.
- In a small saucepan, bring the heavy cream to a boil. Turn off the heat and reserve.
- Drain the parsnips and potatoes and pass through a food mill.
- Toss in a couple of pats of cold butter and about 1/2 of the hot heavy cream. Stir vigorously to combine. Repeat the process with the remaining butter and heavy cream. Taste and adjust the seasoning if needed.
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 BAKE
A make-ahead vegetarian side dish that's high in fibre and provides a good source of vitamin C
Provided by Good Food team
Categories Buffet, Dinner, Side dish
Time 1h30m
Number Of Ingredients 9
Steps:
- Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the crème fraîche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.
- Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining crème fraîche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.
Nutrition Facts : Calories 255 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
POTATO PARSNIP PURéE
Categories Milk/Cream Potato Side Thanksgiving Vegetarian Quick & Easy Parsnip Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
- Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
- Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.
SWEET POTATO-PARSNIP PUREE
A nice change from mashed potatoes. For variety, use yams instead of sweet potatoes; or rutabagas instead of parsnips. If you don't have tahini, use sesame oil
Provided by Outta Here
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel sweet potatoes and parsnips; cut into chunks.
- Place in large saucepan and just cover with water.
- Bring to a boil over high heat; reduce heat to medium and continue cooking until just soft, not mushy! (about 10 minutes).
- Drain; place in food processor and puree.
- Put puree back into saucepan; mix in the cumin and tahini (or oil) .
- Reheat over medium-low heat, stirring occasionally, for 10 minutes.
- Serve.
Nutrition Facts : Calories 62, Fat 0.5, SaturatedFat 0.1, Sodium 37, Carbohydrate 13.4, Fiber 2.1, Sugar 2.7, Protein 1.2
SWEET POTATOES AND PARSNIPS
Allspice, garlic and sweet onion season roasted sweet potatoes and parsnips in this hearty harvesttime dish.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cut sweet potatoes in half lengthwise. Cut each half lengthwise into four pieces, then into 3-in. slices. Cut parsnips into quarters, then into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1 to 1-1/2 minutes; stir. Cover and cook 30 seconds longer or until vegetables are crisp tender. Add remaining ingredients; toss to coat. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 169 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
WHOLESOME MASHED POTATOES WITH CARROT & PARSNIP (VEGAN)
This carrot, parsnip and potato mash recipe is a healthy and vegan vegetable side dish! It's a tasty alternative to classic mashed potatoes. It's creamy, full of flavour and spices, and uses fiber-rich white russet potatoes.
Provided by Carrie Walder
Categories Side Dish
Time 40m
Number Of Ingredients 11
Steps:
- Place the chopped carrots, parsnips, and potatoes into a large pot with a lid. Add about 1.5 cups of water and bring to a boil.
- Once water is boiling, cover the pot, reduce heat, and let the veggies steam for about 20-25 minutes, or until you can easily pierce them with a fork.
- When the veggies are cooked, drain the remaining liquid. Return the vegetables to the pot and add minced garlic, almond milk, butter, thyme, cinnamon, nutmeg, salt, and pepper.
- With a potato masher, mash all ingredients together until your desired texture is achieved. The carrots, parsnips, and potatoes should be fluffy but textured. Adjust seasonings as needed!
- Transfer mash to a serving bowl. Add optional garnish, if desired.
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.
SWEET POTATO AND PARSNIP PUREE
Steps:
- Place the potatoes and parsnips in a 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well in a colander.
- Place the vegetables, broth and butter into a food processor. Cover and process until the mixture is smooth. Add the brown sugar, black pepper and chopped chives. Cover and process until the mixture is just combined. Garnish with the additional chives.
SWEET POTATO-PARSNIP PUREE
Sweet Potato-Parsnip Puree recipe 16
Categories Potatoes Sweet Potatos and Yams
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Peel sweet potatoes and parsnips, cut into chunks, and cook in water until soft. A pressure cooker speeds this up. Drain, purée in food processor. Mix the purée and cumin and put in a casserole dish. Allow to sit for 15 minutes for cumin flavor to develop, mix again, serve.
Nutrition Facts :
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.
SWEET POTATO AND PARSNIP PUREE
Tired of the usual mashed potatoes? Try this fabulous puree that combines sweet potatoes and parsnips seasoned with butter, brown sugar, black pepper and chives.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Place the potatoes and parsnips in a 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well in a colander.
- Place the vegetables, broth and butter into a food processor. Cover and process until the mixture is smooth. Add the brown sugar, black pepper and chopped chives. Cover and process until the mixture is just combined. Garnish with the additional chives.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 77.7 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 13.7 g, Protein 5.4 g, SaturatedFat 3.8 g, Sodium 241.7 mg, Sugar 22.9 g
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- 1. Place the parsnips, cream, and water into the sauce pot. You may need to add additional water to cover the parsnips. Bring the liquid to a simmer and cook the parsnips until they have no resistance when tested with a paring knife.
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- Place in large saucepan and just cover with water. Bring to a boil over high heat; reduce heat to medium and continue cooking until just soft, not mushy! (about 10 minutes).
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- Cover potatoes with cold, salted water in a large pot and bring to a boil; boil for 5 minutes. Add parsnips and boil until vegetables are cooked through, 15 to 20 minutes. Drain and return to pot.
- Shake pot over low heat to dry vegetables slightly. Add butter, cream, salt, pepper and, if desired, nutmeg. Mash with a potato masher to desired consistency. Sprinkle with parsley, if desired, and serve hot.
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