Healthier Hash Browns Cauliflower Parsnips Recipes

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CAULIFLOWER AND PARSNIP HASH BROWNS



Cauliflower and Parsnip Hash Browns image

Provided by Food Network

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 6

1/2 head cauliflower
2 small parsnips, or 1 large parsnip
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
4 cloves garlic, coarsely chopped
1/4 teaspoon red pepper flakes

Steps:

  • Slice the cauliflower lengthwise, about 1/8-inch thick. Save the little cauliflower "crumbs". Thinly slice the parsnips.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. When hot, but not smoking, add the cauliflower slices and parsnip slices, spreading out into a single layer, if possible. Do not stir, but let the vegetables cook, undisturbed, until nicely browned on the bottom, about 3 minutes. Add the salt, reserved cauliflower crumbs, garlic, and red pepper flakes, and give the vegetables a gentle stir. Continue cooking, only stirring once or twice, until the vegetables are cooked through and nicely browned, about 5 minutes more. Serve hot.

Nutrition Facts : Calories 144 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 19 grams, Fiber 6 grams

HEALTHIER HASH BROWNS (CAULIFLOWER & PARSNIPS)



Healthier Hash Browns (Cauliflower & Parsnips) image

I'm always looking for healthy (or healthier) alternatives to serve with meals. I saw this made on Food TV and had to try it. It does have great flavor, is so easy to prepare and is so much more healthy than real hash browns. I did lower the salt amount since we thought it was quite salty as given. I did have to peel the parsnips because they were covered in/sealed with wax. The directions indicate to let the veggies cook, undisturbed, so that they can caramelize. Stirring them, supposedly, will cause them to more steam and not caramelize (which will give them such great flavor).

Provided by Ducky

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 head cauliflower
2 small parsnips or 1 large parsnip, unpeeled if possible
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, to taste
2 -4 garlic cloves, coarsely chopped, to taste
1/4 teaspoon red pepper flakes (or to taste)

Steps:

  • Slice cauliflower lengthwise into 1/8-inch thick slices.
  • Save the cauliflower "crumbs.".
  • Thinly slice the parsnips.
  • Heat the olive oil in a large skillet over medium heat.
  • When hot add cauliflower slices and parsnips, spreading into a single layer, as possible.
  • DO NOT STIR.
  • Let vegetables cook until nicely browned on the bottom, approximately 3 minutes.
  • Add salt, cauliflower crumbs, garlic and red pepper flakes.
  • Gently stir.
  • Cook, stirring only once or twice, until vegetables are cooked through, approximately 5 more minutes.
  • Serve immediately.

Nutrition Facts : Calories 80.6, Fat 7, SaturatedFat 1, Sodium 240.5, Carbohydrate 4.2, Fiber 1.5, Sugar 1.4, Protein 1.5

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