Parsnip And Potato Sauce Recipes

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POTATO AND PARSNIP GRATIN



Potato and Parsnip Gratin image

The addition of parsnips is an elegant twist to this traditionally all-potato dish. Parboiling and drying the sliced parsnips and potatoes first will keep them from absorbing the sauce in the oven so the gratin stays creamy. Half-and-half is our dairy of choice for this dish-a combination of equal parts cream and whole milk that gives the sauce its body while keeping the saturated fat at just 3g per serving. Toss the vegetables gently with the sauce so the slices don't fall apart.

Provided by Karen Rankin

Time 1h

Yield Serves 12 (serving size: 1/2 cup)

Number Of Ingredients 11

1 pound russet potatoes, peeled and thinly sliced
1 pound parsnips, peeled and thinly sliced
3 tablespoons canola oil
1.1 ounces all-purpose flour (about 1/4 cup)
1 cup half-and-half
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
3 ounces Gruyère cheese, grated (about 3/4 cup)
2 tablespoons chopped fresh flat-leaf parsley
Cooking spray
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Steps:

  • Preheat oven to 350°F.
  • Bring potato and parsnip slices to a boil in a large Dutch oven filled with water. Reduce heat, and simmer 6 minutes (slices should be slightly undercooked at the center). Reserve 1/2 cup cooking liquid; drain. Arrange potato and parsnip slices in a single layer on a baking sheet; cool.
  • Heat oil in a medium saucepan over medium-high; stir in flour. Stir in reserved 1/2 cup cooking liquid, half-and-half, 1/2 teaspoon salt, and pepper; bring to a boil. Cook 2 minutes or until slightly thickened. Stir in Gruyère cheese; cook 1 minute. Remove pan from heat. Add potato and parsnip slices, remaining 1 teaspoon salt, and parsley; toss gently to combine. Spoon potato mixture into a 2-quart baking dish coated with cooking spray; sprinkle with Parmigiano-Reggiano cheese. Bake at 350°F for 45 minutes or until golden brown.

Nutrition Facts : Calories 157, Carbohydrate 17 g, Fat 8 g, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, Sodium 307 mg, Sugar 2 g, UnsaturatedFat 4 g

PARSNIP AND POTATO SAUCE



Parsnip and Potato Sauce image

Provided by Amanda Hesser

Categories     easy, quick, dips and spreads, side dish

Time 20m

Yield About 2 cups sauce

Number Of Ingredients 5

5 ounces white potatoes, peeled and cut into 1/4-inch dice (2 small)
5 ounces parsnips, peeled and cut into 1/4-inch dice (2 small)
1/4 cup milk
Coarse sea salt or kosher salt
1 tablespoon butter

Steps:

  • In a medium saucepan, combine the potatoes, parsnips and milk. Add enough water to barely cover the vegetables. Season with salt, cover and heat to simmering over medium heat. Cook until the vegetables are very soft, about 15 minutes.
  • Transfer vegetables and cooking liquid to a food processor or blender and process until smooth, adding more water or milk if necessary to make mixture the consistency of a vanilla sauce. (To mash vegetables by hand, remove them with a slotted spoon to a bowl and crush to a purée using a potato masher and then stir in cooking liquid.) Adjust seasoning and whisk in the butter.

Nutrition Facts : @context http, Calories 86, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 209 milligrams, Sugar 3 grams, TransFat 0 grams

PARSNIP AND POTATO HASH



Parsnip and Potato Hash image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
2 medium baking potatoes, scrubbed clean, cut in half lengthwise, thinly sliced into half moons
2 large parsnips, peeled, cut in half lengthwise, thinly sliced into half moons
5 sprigs fresh thyme, leaves removed and roughly chopped
Salt
Freshly ground black pepper
1 small onion, finely minced
1/2 cup chopped flat-leaf parsley
1 lemon, zested

Steps:

  • Preheat a large nonstick skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Add the potatoes, parsnips, thyme and season with salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes and parsnips are nice and tender and lightly browned. Add the minced onion and continue to cook until they are tender and the potatoes are nice and brown.
  • Once the hash is cooked, add the chopped parsley and lemon zest. Stir to combine and transfer hash to a serving platter. Serve it up.

MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives

Steps:

  • Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

HONEY-MUSTARD PARSNIP & POTATO BAKE



Honey-mustard parsnip & potato bake image

A versatile accompaniment with a creamy gratin sauce and crunchy breadcrumb topping

Provided by Sarah Cook

Categories     Lunch, Side dish

Time 1h35m

Number Of Ingredients 10

800g potato like Desirée, cut into 2.5cm cubes
800g parsnip , cut into 2.5cm cubes
85g butter
85g plain flour
600ml milk
2 tbsp wholegrain mustard
2 tbsp clear honey
2 tbsp white wine vinegar
85g fresh white bread , whizzed to crumbs
25g grated parmesan (or vegetarian alternative), grated

Steps:

  • Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don't rough up too much, then tip into a baking dish.
  • Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened - about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
  • Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

Nutrition Facts : Calories 502 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium

PARSNIP-AND-POTATO PUREE



Parsnip-And-Potato Puree image

Funny how much I cook and simple things for me can sometime be hard to do. Like mashed potatoes. Yeah, you can laugh LOL But now I have my way to do them and it's always a success. I cook 4 cups of diced potatoes with 2 cups of water, in the microwave at high for 14 minutes. Then I add the other ingredients. This recipe is from Rachael Ray.

Provided by Boomette

Categories     Low Protein

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs parsnips, peeled, cut into 1-inch pieces
2 large baking potatoes, peeled, quartered
1 cup milk
2/3 cup sour cream
5 tablespoons butter
salt

Steps:

  • In a large pot of boiling, salted water, cook the parsnips and potatoes until tender, 25 to 30 minutes. Drain, reserving 1/2 cup cooking water. Return the vegetables to the pot. Add the milk, sour cream and 4 tablespoons butter.
  • Using a food processor and working in batches, puree the parsnip mixture, adding the reserved cooking water to thin the consistency as desired; season with salt. Serve with the remaining tablespoon butter melted on top.

Nutrition Facts : Calories 280.6, Fat 12.7, SaturatedFat 7.6, Cholesterol 33.3, Sodium 112.2, Carbohydrate 40.2, Fiber 9, Sugar 9.2, Protein 4.2

MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

The sweetness of the parsnips is balanced by adding potatoes. If your parsnips are very large, cut out the woody core before cooking them.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

4 tablespoons unsalted butter
2 small leeks, white parts only, washed well, thinly sliced crosswise
1 pound parsnips, peeled, roughly chopped
1 pound Idaho potatoes, peeled, roughly chopped
1/2 cup milk
Coarse salt and freshly ground pepper

Steps:

  • In a large saucepan, melt 2 tablespoons butter over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 4 minutes. Add parsnips, and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add potatoes and 3 cups cold water; bring to a boil. Cover and reduce heat to a gentle simmer. Cook until parsnips and potatoes are very tender and begin to fall apart, about 20 minutes.
  • Drain in a colander. Press hot parsnips and potatoes through a ricer back into saucepan over low heat. (Alternatively, mash by hand.) Add remaining 2 tablespoons butter and the milk, and combine well. Season with salt and pepper, and serve immediately.

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