Carrot And Parsnip Stir Fry Recipes

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CARROT AND PARSNIP STIR FRY



Carrot and Parsnip Stir Fry image

Make and share this Carrot and Parsnip Stir Fry recipe from Food.com.

Provided by COOKGIRl

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon regular sesame oil
1/2 tablespoon vegetable oil (read *NOTE)
3/4 lb small parsnip, peeled and julienned (about 3-inch long-approximately 2 cups)
3 medium carrots, peeled and julienned (about 3-inch long)
2 tablespoons sake
1 tablespoon mirin
1 pinch sugar
1 tablespoon shoyu
1/2 cup almonds (sliced or slivered)
2 tablespoons green onions (optional) or 2 tablespoons fresh chives (optional)

Steps:

  • *NOTE: For a little bit more "depth", you can substitute one half to one teaspoon of toasted sesame oil for part of the sesame oil or vegetable oil.
  • In a large wok, heat up both oils on high heat.
  • Add the parsnips and carrots, lowering heat to medium and stir frying until light golden.
  • Turn up the heat to high and add the sake, mirin, and pinch of sugar. Cook until liquid is absorbed.
  • Add the shoyu and almonds and stir fry an additional 30 seconds to 1 minute, stirring constantly so almonds don't burn.
  • Garnish with green onions or chives if desired.
  • Serve hot.

Nutrition Facts : Calories 244.2, Fat 14.4, SaturatedFat 1.5, Sodium 347.2, Carbohydrate 24.3, Fiber 7.4, Sugar 7.2, Protein 5.4

SKILLET -ROASTED CARROTS AND PARSNIPS



Skillet -Roasted Carrots and Parsnips image

It's best to use parsnips less than an inch wide as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. Using warm water will help the sugar dissolve more readily. This recipe is based from a recipe I acquired by Cook's Country

Provided by Sondra Beth

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 tablespoons vegetable oil
1 1/2 lbs carrots, peeled and cut diagonally into 1/2-inch-thick pieces
1 1/2 lbs parsnips, peeled and cut diagonally into 1/2-inch pieces
3/4 cup warm water
1 1/2 teaspoons sugar
salt and pepper
1 tablespoon finely chopped flat fresh parsley leaves

Steps:

  • Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
  • Whisk water, sugar, and 1 teaspoons salt in small bowl until sugar dissolves.
  • Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes.
  • Stir in parsley and season with salt and pepper.

Nutrition Facts : Calories 196.2, Fat 7.4, SaturatedFat 1, Sodium 90.9, Carbohydrate 32.4, Fiber 8.8, Sugar 11.9, Protein 2.4

TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)



Trio of Mashed Roots (Parsnip, Turnip and Carrot) image

This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.

Provided by Wendy

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 6

Number Of Ingredients 8

6 carrots, peeled and chopped
4 large parsnips, peeled and chopped
2 turnips, peeled and chopped
½ cup butter
½ cup heavy whipping cream
¼ teaspoon ground nutmeg
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
  • Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g

STIR-FRIED CARROTS AND PARSNIPS WITH SPICY PORK



Stir-Fried Carrots and Parsnips with Spicy Pork image

I based this on a Cantonese dish my dad would make when I was growing up. He would take hours chopping, dicing and slicing and then throw it all into a boiling hot wok and dinner would be served within two minutes. I think he loved the cinema of this type of cooking. I miss him and the dish so much that I came up with a simplified weeknight version of it. Don't like spicy food? Simply omit the red pepper flakes. Serve this with bowls of steamed rice.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 14

1 tablespoon canola oil
1 pound (16 ounces) ground pork
Kosher salt
3/4 teaspoon red pepper flakes
2 large cloves garlic, grated on a rasp grater
2 medium carrots, peeled and cut into 1/4-inch rounds
1 large or 2 medium parsnips, peeled and cut into 1/4-inch rounds
1 large knob ginger, grated to equal about 2 tablespoons
5 ounces (half a 10-ounce package) frozen peas, defrosted
1 tablespoon rice wine vinegar, plus more if needed
1 tablespoon hoisin sauce
1 tablespoons white sesame seeds, toasted
4 scallions, thinly sliced, green and white parts both
Cooked rice for serving (optional)

Steps:

  • Cook the pork: Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, break the pork into small pieces, add the pork in an even layer and season generously with salt and the red pepper flakes. Brown and cook the pork until the pink is gone, 5 to 7 minutes.
  • Add the vegetables and finish: Stir in the garlic, carrots and parsnips and continue stirring and cooking until the vegetables are tender and mixed in, 3 to 5 minutes. Stir in the ginger, peas and vinegar with the hoisin. Shut off the heat and taste for seasoning. Add more vinegar and/or salt if needed. Stir in the sesame seeds and scallions. Serve immediately, with cooked rice if desired.

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