Golden Roasted Potatoes Parsnips Garlic Recipes

GARLIC BUTTER ROASTED PARSNIPS

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.

ROAST POTATOES, PARSNIPS & CARROTS

Steps:

• If you're cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
• Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
• Put the potatoes and carrots into a large pan - you may need to use two - of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
• Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
• Fluff up the potatoes in the colander by shaking it around a little - it's important to 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked.
• Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you're cooking, and add the garlic and rosemary.
• Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer - this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
• Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.

GOLDEN ROASTED POTATOES, PARSNIPS & GARLIC

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.
• Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins. Remove from oven, add the parsnips and garlic, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.

CREAMY ROASTED PARSNIP AND GARLIC SOUP

Steps:

• Parsnips -- On a baking sheet, non stick or lined with parchment paper, add the parsnips and drizzle with the olive oil, salt and pepper. Just toss lightly to coat evenly. Roast on the middle shelf in a 400 degree oven. Make sure to stir a couple of times during baking until they get lightly golden brown. They will take around 30 minutes.
• Vegetable Base -- In a large soup pot, add the onions, potato, garlic and butter and bring to medium heat. You really want to sweat the onions and soften slowly, you don't want to brown them. They should take 5-7 minutes. Then add in the parsnips, vegetable broth and cook until the parsnips and vegetables are tender.
• Puree -- I love to use my immersion blender, but you could certainly use a regular blender to puree the soup. Just work in smaller batches so you don't over fill the blender. Blend until you get the desired texture you like. I like mine with a little texture, but you can puree it all the way smooth if you want.
• If you use a blender, return to the pot and add any additional, salt and pepper and the allspice to taste. Simmer for another 5 minutes or so on medium low heat.
• Garnish -- As the soup is finishing, make your garnish. Ham: In a small sauce pan, saute the ham until lightly crispy. Sour Cream: Mix the sour cream and chives together.
• Serve -- A dollop of the sour cream and chives and the crispy ham. ENJOY!

ROSEMARY ROASTED POTATOES AND PARSNIPS

Steps:

• Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
• Put the potatoes, sweet potatoes and parsnips into a large pot of cold salted water. Bring to a boil, then turn the heat down to a gentle simmer. Cook for 5 minutes and then drain in a colander. (If you are preparing ahead of time, you can now set the vegetables aside, or keep them in the fridge until you are ready to roast.)
• Pour the vegetable oil into a large roasting pan and heat it in the oven for 5 minutes. Add the vegetables to the hot oil and toss to coat. Sprinkle with the salt and pepper and add the rosemary sprigs. Carefully toss again.
• Pop the vegetables in the oven and roast for 30 minutes. Turn the vegetables and add the garlic, then roast until the vegetables are crispy and golden on the outside, about 30 minutes more.

ROASTED PARSNIPS WITH GARLIC HERB BUTTER SAUCE

Steps:

• Preheat the oven to 400 °F. Set aside a large baking sheet, large enough that the parsnips will only be in one layer.
• Wash then peel the parsnips. Slice the parsnips into equally sized sticks.
• Toss the parsnips with the olive oil.
• Place the parsnips on the baking sheet, then shake the sheet to coat the entire area with the olive oil from the parsnips. Make sure that the parsnips are in one layer.
• Place into the oven and roast for 20 minutes, then shake the sheet pan again, turning over some of the parsnips with a fork if needed. You want to brown the parsnips on all sides if possible.
• Roast for another 20-25 minutes, or until the parsnips are soft and golden brown.
• Prepare the butter sauce by combining all of the ingredients into a glass measuring cup. Salt to taste if you don't use salted butter or if you simply like lots of salt.
• Pour the sauce over the parsnips, shaking the sheet to make sure the butter sauce coats all of then evenly and roast for another 5-10 minutes, until the garlic pieces are golden brown and fragrant.

GOLDEN MASHED POTATOES WITH PARSNIPS AND PARSLEY

Steps:

• Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving liquid.
• Return vegetables to pot. Add cream and butter. Set over low heat; mash until mixture is smooth; and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 2 tablespoons parsley. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to bowl. Top with additional parsley.