Parsnip And Carrot Dice Recipes

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CARROT AND PARSNIP MASH



Carrot and Parsnip Mash image

Nutty carrots!

Provided by Ann

Categories     Side Dish     Vegetables     Carrots

Yield 8

Number Of Ingredients 6

1 ½ pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1 1/2 inch pieces
½ cup butter, diced
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. Warm 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

ROASTED PARSNIPS AND CARROTS



Roasted Parsnips and Carrots image

Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

PARSNIP AND CARROT DICE



Parsnip and Carrot Dice image

From the Best of Gourmet, 1987...a heavenly combination of sweet root vegetables with a dash of cream and mustard. You will be able to practice your knife skills prepping this dish!

Provided by Geema

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 small onion, minced
2 tablespoons unsalted butter
6 carrots, peeled and cut into 1/4-inch dice
6 medium parsnips, peeled and cut into 1/4-inch dice
1/2 cup chicken broth
2 teaspoons Dijon mustard
2 tablespoons heavy cream
2 tablespoons fresh parsley leaves, minced

Steps:

  • In a large saucepan, cook the onion in the butter over moderately low heat, stirring until it is just softened.
  • Add the carrots, parsnips and season to taste.
  • Stir the vegetables to coat them with the butter.
  • Add the broth, bring the liquid to a simmer and cook the vegetables, covered, over moderate heat for 5-7 minutes or until they are just tender -- not mushy.
  • In a small bowl stir together the mustard and the cream and stir this into the vegetables along with parsley and salt and pepper to taste.

Nutrition Facts : Calories 85.7, Fat 6, SaturatedFat 3.6, Cholesterol 17, Sodium 126.8, Carbohydrate 7.3, Fiber 2, Sugar 3.5, Protein 1.4

PARSNIP AND CARROT PUREE



Parsnip and Carrot Puree image

Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.

Provided by Always Cooking Up Something

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 4

Number Of Ingredients 5

8 parsnips, peeled and cut into 2 inch pieces
2 carrots, peeled and cut into 2-inch pieces
¼ cup snipped chives
6 tablespoons butter, divided
sea salt and freshly ground black pepper to taste

Steps:

  • Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
  • Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 2.7 g, Cholesterol 45.8 mg, Fat 17.4 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 11 g, Sodium 220.5 mg, Sugar 1.1 g

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

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

CARROTS AND PARSNIPS



Carrots and Parsnips image

This is from an old friend. It is a lovely looking side dish and it dresses up a plate beautifully.

Provided by Eldeevee

Categories     Canadian

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 carrots, pared and in 2-inch sticks
2 parsnips, pared and in 2-inch sticks
2 tablespoons orange juice
1 tablespoon butter
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons slivered almonds, toasted
1 tablespoon parsley, finely chopped

Steps:

  • Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes.
  • Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high.
  • Let stand 2 minutes and then stir in parsley and almonds.

Nutrition Facts : Calories 73.4, Fat 4.7, SaturatedFat 2, Cholesterol 7.6, Sodium 119.8, Carbohydrate 7.7, Fiber 1.3, Sugar 5.4, Protein 1.1

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