Agave Roasted Parsnips Recipes

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AGAVE ROASTED PARSNIPS



Agave Roasted Parsnips image

Deliciously sweet and aromatic, this side dish of roasted parsnips nicely spices up any traditional meal.-Kathleen Thorson, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

6 medium parsnips, peeled and sliced (about 2-1/2 pounds)
2 medium carrots, sliced
1 medium leek (white portion only), sliced
3 garlic cloves, sliced
2 tablespoons butter, melted
2 tablespoons agave nectar or honey
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • Preheat oven to 425°. Divide parsnips, carrots, leek and garlic between two 15x10x1-in. baking pans coated with cooking spray. Mix remaining ingredients; drizzle over vegetables. Toss to coat., Roast 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 187 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 60mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 7g fiber), Protein 3g protein.

ROASTED PARSNIP PUREE



Roasted Parsnip Puree image

Categories     Roast     Parsnip     Fall     Winter     Kosher

Yield makes 3 cups

Number Of Ingredients 23

2 pounds parsnips, cut into 1/4-inch pieces (about 6 to 8 parsnips)
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup milk
1 small clove garlic, chopped
2 ounces semihard cheese (page 23), grated (1/2 cup)
Roasted Butternut Squash
1 pound butternut squash, peeled, seeded, and roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh chopped rosemary, or 1 teapsoon dried
(makes 4 cups)
Fuji Apple
1 pound Fuji apples (about 3 apples), peeled, cored, and chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 slices applewood-smoked bacon, cooked and crumbled
4 ounces blue cheese, crumbled (1 cup)
2 tablespoons chopped fresh thyme, or 2 teaspoons dried
(makes 3 cups)

Steps:

  • Preheat the oven to 500°F.
  • In a large bowl, toss the parsnips in the olive oil, salt, and pepper. Pour the parsnips onto a baking sheet and roast for 20 minutes, or until tender when pierced with a fork.
  • Using a food processor, pulse the milk and garlic together until the garlic is pureed. Add the roasted parsnips and cheese and pulse until smooth, just until the mixture comes together. Serve warm.
  • Roasted Butternut Squash
  • In a large bowl, toss squash with olive oil, salt, and pepper. Put the squash on a baking sheet next to the parsnips, keeping the two vegetables separate, and roast until tender and golden brown, 15 to 20 minutes.
  • Prepare the parsnip puree and transfer it to a separate bowl. Fold in the squash and the rosemary. Do not overmix. Taste for seasoning and stir in salt and pepper as needed.
  • Fuji Apple
  • Roast the parsnips for the parsnip puree and then lower the oven temperature to 425°F. In a medium bowl, toss apples with olive oil, salt, and pepper. Pour the apples onto a baking sheet and roast for 15 to 20 minutes, or until tender and easily pierced with a fork.
  • Prepare the parsnip puree, and add the apples, bacon, blue cheese, and thyme. Do not overmix. Taste for seasoning and add salt and pepper as needed.
  • Make Ahead
  • The puree will keep, covered, for 5 days in the refrigerator. Reheat, covered, in a 350°F. oven for 20 to 30 minutes.

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