Carrot Parsnip Stir Fry Recipes

CARROT PARSNIP STIR-FRY

Carrot Parsnip Stir-Fry image

Orange carrot slivers and yellow parsnips make a pretty and different side dish. If parsnips aren't available, you could substitute rutabagas or turnips. Usually, I saute the vegetables until they are crisp-tender. But they're also good quite well-cooked, almost browned. -Lavonne Hartel Williston, North Dakota

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 4

Ingredients

1-1/2 pounds parsnips, peeled and julienned
1/4 cup butter
2 pounds carrots, julienned
2 tablespoons dried minced onion

Steps:

In a large skillet, saute parsnips in butter for 3-4 minutes. Add carrots and onion; cook and stir until vegetables are tender, about 10-15 minutes.

Nutrition Facts : Calories 171 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 106mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 7g fiber), Protein 2g protein.

WHIPPED CARROTS AND PARSNIPS

Whipped Carrots And Parsnips image

Nutty carrots! Originally submitted to ThanksgivingRecipe.com.

Provided by Linda

Categories Side Dish Vegetables Carrots

Yield 8

Number Of Ingredients 6

Ingredients

1 ½ pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1/2 inch pieces
½ cup butter, diced and softened
1 pinch ground nutmeg
salt to taste
ground black pepper to taste

Steps:

Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g

WINTER ROOT VEGGIE STIR FRY (VEGAN FRIENDLY)

Winter Root Veggie Stir Fry (Vegan Friendly) image

From a local recipe. Omit the cheese for a vegan version. Vegetables used for the test recipe: carrots, parsnips, rutabaga/swede, red beet, golden beet, sweet potato (orange flesh variety), small Dutch potato and red potato. The golden beet was sliced thinly and stir fried with the other root vegetables. The red potato and Dutch potato were left unpeeled.

Provided by COOKGIRl

Categories Vegetable

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups root vegetables (mixed, peeled, sliced about Ã 1/4-inch bite-sized root vegetables. Read recipe intro for suggestions)
2 thinly sliced carrots (about 1 1/2 cups)
1 medium chopped onion (about 1 cup and I sliced the onions instead)
2 tablespoons cooking oil (be sure to use an oil with a high smoke point)
1/2 teaspoon salt-free garlic powder
3 tablespoons parmesan cheese (we tried feta cheese)
1 medium beet, raw, peeled and grated
salt, to taste
cracked black pepper, to taste
fresh parsley, minced (optional)

Steps:

Rinse and rub the root vegetables clean in cool running water.
Prepare vegetables and combine all except the grated *red* beets.
Heat a skillet to medium temperature (about 350 degrees) with oil. Stir-fry the veggies (except *red*beets) until tender. I stir fried everything about 8-10 minutes until the root veggies were browned and the onions crispy and starting to caramelize. Add the garlic powder the last minute of stir frying.
Serve hot with cheese, raw grated beets and parsley on top. Season to taste with salt and cracked black pepper.
Serving suggestion from Cookgirl's kitchen: We served the veggies over long grain brown rice. If desired, accompany the stir fry with a small mixed greens' salad.

Nutrition Facts : Calories 140.4, Fat 10.7, SaturatedFat 2.1, Cholesterol 4.4, Sodium 118.8, Carbohydrate 9.2, Fiber 2.1, Sugar 4.8, Protein 3

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

Ingredients

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

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

Ingredients

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.

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

Sauteed Parsnips and Carrots with Honey and Rosemary image

Provided by Molly Stevens

Categories Side Roast Sauté Thanksgiving Vegetarian Low Cal High Fiber Rosemary Carrot Parsnip Fall Honey Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

Steps:

Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

CARROT PARSNIP STIR-FRY

Carrot Parsnip Stir-Fry image

Orange carrot slivers and yellow parsnips make a pretty and different side dish. If parsnips aren't available, you could substitute rutabagas or turnips. Usually, I saute the vegetables until they are crisp-tender. But they're also good quite well-cooked, almost browned. --Lavonne Hartel Williston, North Dakota

Provided by Allrecipes Member

Time 25m

Yield 8

Number Of Ingredients 4

Ingredients

1 ½ pounds parsnips, peeled and julienned
¼ cup butter
2 pounds carrots, julienned
2 tablespoons dried minced onion

Steps:

In a large skillet, saute parsnips in butter for 3-4 minutes. Add carrots and onion; cook and stir until vegetables are tender, about 10-15 minutes.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 26.9 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 7.4 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 127.9 mg, Sugar 9.8 g

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