Ariadnes New England Parsnip Apple Onion Bake Recipes

ROASTED APPLE AND PARSNIP SOUP

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
• Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
• Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
• Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

BAKED PARSNIPS

Steps:

• Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.

ARIADNE'S NEW ENGLAND PARSNIP-APPLE-ONION BAKE

Steps:

• Combine broth, water, parsnips, garlic, bay leaf, thyme, salt, and pepper in a large pot and bring to a boil. Reduce heat to a simmer, cover partially, and cook until parsnips are tender, 15 to 20 minutes. Drain and transfer to a large bowl.
• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch glass pie plate with 1 tablespoon butter.
• Add 1/2 cup butter, nutmeg, and lemon rind to the bowl with the parsnips. Use an electric mixer to beat until mixed thoroughly but still slightly chunky. Transfer mixture to the prepared pie plate.
• Melt remaining butter in a large, heavy skillet over medium-high heat. Add onion and saute until translucent and beginning to brown, about 10 minutes. Spread onion evenly over parsnip mixture.
• Place apple slices in a bowl and add a squeeze of lemon juice; toss to coat. Spread apple slices evenly over onion. Season with additional lemon juice, nutmeg, and pepper.
• Bake in the preheated oven until heated through and top is beginning to crisp, about 25 minutes.

APPLE QUINOA SPOON BREAD

Steps:

• Preheat oven to 375°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Fluff with a fork; cool slightly., Meanwhile, in a large skillet, heat oil over medium heat; saute apple, onion and parsnip with celery seed and 1/2 teaspoon salt until softened, 4-5 minutes. Remove from heat; stir in sage., In a large bowl, whisk together cornmeal, flour, sugar, baking powder and remaining 3/4 teaspoon salt. In another bowl, whisk together egg and 1 cup milk. Add to cornmeal mixture, stirring just until moistened. Fold in quinoa and apple mixture., Transfer to a greased 8-in. square baking dish. Pour remaining milk over top., Bake, uncovered, until edges are golden brown, 25-30 minutes. Let stand 5 minutes before serving.

HONEY-ROASTED PARSNIPS WITH SWEET POTATOES AND APPLES

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.

ROASTED PARSNIPS AND APPLES

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, combine parsnips and apples. Dot with butter. Roast until parsnips and apples are tender and golden, about 30 minutes, stirring halfway through. Toss with orange zest, orange juice, and cinnamon; season with salt.

LAYERED PARSNIP BAKE

Steps:

• Preheat the oven to 220oC (Fan 200oc) Gas Mark 7. Heat the oil in a frying pan, add the onions and saute over a medium heat for 5 mins or until golden. Season, then reduce the heat and cook over a low heat for a further 5 mins until they are really tender and caramellised.
• Whilst the onions cook, diagonally slice the parsnips to a thickness of a one pound coin. Lightly oil a 1.4 (21/2pt) ovenproof dish.
• Scatter half the onions over the base of the dish and top with half the parsnips, half the thyme, a third of the cheese, a little nutmeg and plenty of seasoning. Top with the remaining onions and parsnips, then pour over the stock. Sprinkle over the remaining cheese and season again.
• Place the dish on a baking tray then cover and bake for 30mins. Remove the foil then bake for a further 20-25mins or until the parsnips are tender and the top nicely browned. Serve hot with roast meats or poultry.