HERBED BUTTER PARSNIPS
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
- To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
BUTTER FRIED PARSNIPS
Parsnips lightly seasoned and pan fried in butter.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables
Time 30m
Yield 5
Number Of Ingredients 4
Steps:
- In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
- In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
- Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 33.5 g, Cholesterol 48.8 mg, Fat 19 g, Fiber 6.2 g, Protein 3.1 g, SaturatedFat 11.8 g, Sodium 239.4 mg, Sugar 8.1 g
GARLIC BUTTER ROASTED PARSNIPS
A hearty, rustic oven roasted parsnips recipe that features a luscious garlic butter sauce for a delicious and comforting winter side dish!
Provided by Sommer Collier
Categories Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.
- Peel the parsnips and slice them into ½ inch rounds. Cut the largest pieces in half.
- Place the parsnips on the baking sheet. Drizzle the parsnips with olive oil. Toss to coat, then spread them out on the baking sheet. Generously sprinkle the parsnips with salt and pepper.
- Bake for 25-30 minutes, until fork-tender.
- Meanwhile, mince the garlic and chop the parsley. Mix them into the melted butter.
- Once the parsnips are soft, pour the garlic butter over the top. Toss the parsnips and bake another 3-5 minutes. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 268 kcal, Carbohydrate 34 g, Protein 2 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 103 mg, Fiber 9 g, Sugar 9 g
CRISP FRIED PARSNIPS
Provided by Jane Garmey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Scrape the parsnips, and cut into thin sticks about a quarter of an inch thick and three inches long. Discard the woody core of each parsnip.
- Drop the parsnips into a saucepan of boiling salted water, and cook until they are almost tender (about 3 minutes). Remove and pat dry with paper towels.
- Melt butter in a large frying pan. Sprinkle parsnips with salt and pepper, and add to the butter. Fry over medium heat until the parsnips are crisp and golden. If necessary, add more salt. Serve immediately.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 18 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 314 milligrams, Sugar 5 grams, TransFat 1 gram
BUTTERED FRIED PARSNIPS
Parsnips are one of the vegetables I think I ought to like; they are a locally grown vegetable, available all winter after all. But I never managed to be terribly enthusiastic about them until this recipe came along.
Provided by Jenny Sanders
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash, trim and scrape the parsnips.
- Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender.
- Drain well, and let dry.
- Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. It is best if you have a large enough pan that they can be cooked in a single layer.
- Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley.
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