Caramelized Parsnips And Baby Onions Recipes

SKILLET CARAMELIZED PARSNIPS

Steps:

• After peeling the parsnips, cut them into sticks the size of your pinkie finger.
• Dry off any moisture with a paper towel or sacking cloth.
• Melt the butter in a skillet over medium heat then add the parsnips, tossing to coat.
• Sprinkle the parsnips with the nutmeg.
• Cover the skillet tightly with a lid and cook the parsnips over medium heat for approximately 10 minutes or until the parsnips reach a golden brown color. All stoves are different so if it looks like the parsnips may be cooking too quickly, lower the heat.
• Add the water, place the lid back on the skillet and steam until the water has evaporated and the parsnips are golden, tender and caramelized.
• Season to taste with salt and pepper.
• Serve immediately.

CARAMELIZED PARSNIPS AND BABY ONIONS

Steps:

• Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous ginger.
• Mix all ingredients together and place in a shallow tin.
• Cook uncovered at 150C/300F for 35-45 minutes, turn occasionally.
• Increase temperature to 200C/400F and cook for a further 15-20 minutes until crisp and golden.

CARAMELIZED ROASTED PARSNIPS

Steps:

• In a large heavy ovenproof frying pan, melt butter over medium heat, and saute parnsnips with salt, pepper, and sugar until lightly brown, about two minutes.
• Add a half cup of chicken broth and place pan in oven preheated to 350 degrees F for 15 minutes or until tender. If pan juices evaporates add more broth.
• Serve, seasoned with more pepper.

MASHED POTATOES WITH PARSNIPS AND CARAMELIZED ONIONS

Steps:

• Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat.
• Add onions and cook until golden, stirring often, about 15 minutes.
• Mix in rosemary and put onions aside.
• Bring large pot of salted water to boil.
• Add parsnips and potatoes; boil until tender, about 20 minutes.
• Drain well.
• Return vegetables to pot and mash.
• Add warm milk and 1 1/2 tablespoons butter; stir until smooth.
• Stir in onion mixture.
• Season with salt and pepper.

PARSNIP & CARAMELIZED ONION GRATIN

Steps:

• Preheat oven to 400F Spray a 1 1/2 quart gratin dish or other low baking dish with non stick cooking spray or lightly wipe with veggie oil.
• In a skillet cook the onions in the oil until golden brown and caramelized.
• Use medium high heat but stir frequently apprx 10 minutes.
• Add prunes, thyme, salt & pepper, mix well and remove from heat.
• Spread half of the parsnips in the bottom of the gratin dish, cover with the Onion Prune mixture, top with remaining parsnip slices Pour in the broth, cover tightly and bake for 1 hour or until the parsnips are soft& cooked Baste the top with some of the juice and broil for a few minutes until it is nicely browned Serve piping hot.

CARAMELIZED ROASTED PARSNIPS

Steps:

• Heat oven to 350 degrees. Place butter, granulated sugar and brown sugar in a large roasting pan; whisk until incorporated. Add parsnips; toss. Sprinkle with salt, pepper, and garlic powder; toss. Cover with foil; bake 20 minutes.
• Remove foil; stir. Roast parsnips, uncovered, until lightly browned, about 20 minutes. Stir; adjust seasoning. Sprinkle with chives and serve.

MASHED POTATOES AND PARSNIPS WITH CARAMELIZED ONIONS

Steps:

• Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and cook until golden, stirring often, about 15 minutes. Mix in rosemary. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
• Bring large pot of salted water to boil. Add parsnips and potatoes; boil until tender, about 20 minutes. Drain well. Return vegetables to pot; mash. Add warm milk and 4 1/2 tablespoons butter; stir until smooth. Stir in onion mixture. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Rewarm over medium-high heat, stirring frequently and adding more milk if too dry.)