Whipped Carrots And Parsnips Food

WHIPPED CARROTS AND PARSNIPS

Steps:

• Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
• Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

ROASTED PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

WHIPPED PARSNIPS

Steps:

• Peel and chop 1 pound parsnips and 1 large russet potato; put in a saucepan with 2 garlic cloves. cover with water, add kosher salt and bring to a boil; cook until soft, 20 minutes. reserve 1/2 cup cooking water, then drain the vegetables and return to the pan. add the reserved cooking liquid, 1/3 cup sour cream, 3 tablespoons butter, 1 teaspoon salt, and nutmeg to taste. beat with a mixer until smooth. season with pepper.

MASHED PARSNIPS AND CARROTS

Steps:

• Cover the prepared vegetables with water, bring to a boil and simmer until soft, apprx 20 minutes, drain.
• Coarse mash the vegetables, add the nutmeg, pepper & butter, mix well.
• Serve.

CARROT AND PARSNIP MASH

Steps:

• Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
• Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.

WHIPPED VEGETABLE TRIO

Steps:

• Place the first 4 ingredients in a Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender., Drain, reserving 1/2 cup cooking liquid. Place vegetables in a large bowl; add the salt, pepper and reserved cooking liquid. Mash until creamy. Garnish with chives if desired.

WHIPPED CARROTS WITH CRANBERRIES

Steps:

• Place 2 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , Place carrots in a food processor; add the butter, brown sugar, ginger and salt. Cover and process until smooth. Transfer to a serving bowl; stir in cranberries.

VEAL WITH WHIPPED PARSNIPS AND MUSHROOM CREAM SAUCE

Steps:

• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Add chicken stock. Boil until mixture is reduced to 1 1/4 cups, about 12 minutes. Stir in whipping cream, parsley and mustard. Season sauce with salt and pepper.
• Meanwhile, sprinkle veal chops with salt and pepper. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat. Add veal and cook to desired doneness, about 4 minutes per side for medium-rare.
• Spoon Whipped Parsnips onto 4 plates. Place veal chops atop parsnips. Spoon sauce around parsnips and serve.

WHIPPED PARSNIPS

Steps:

• Combine parsnips, 3/4 cup milk and whipping cream in heavy large saucepan. Cover and simmer over medium-low heat until parsnips are tender and most of liquid has evaporated, about 30 minutes. Transfer mixture to blender. Puree until smooth, thinning with more milk if necessary. Transfer to bowl. Season parsnips to taste with salt and pepper and serve.

CARROTS AND PARSNIPS

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.