Parsnips With Almonds Recipes

MASHED PARSNIPS

Steps:

• Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
• Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.

ROASTED WINTER SQUASH AND PARSNIPS WITH MAPLE SYRUP GLAZE AND MARCONA ALMONDS

Steps:

• Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.

PARSNIPS WITH ALMONDS

Steps:

• Cook parsnips in boiling salted water until almost tender.
• Drain well.
• When they are cool enough to handle, cut each one in half across its width, then quarter these halves lengthways.
• Heat butter in a frying pan and cook the parsnips and almonds gently, stirring and turning carefully until they are lightly flecked with brown.
• Mix together the sugar and spice, sprinkle over the parsnips and stir to mix, then trickle over the lemon juice.
• Season to taste with salt and pepper and heat for 1 minute.
• Serve sprinkled with chopped parsley.

THAI SWEET POTATO-PARSNIP SOUP WITH ALMOND MILK, GINGER AND RED CURRY

Steps:

• In a large pot, melt the coconut oil over medium heat. Add the onion, jalapeño, garlic, and ginger and sauté until the onion is translucent, about 5 minutes. Add curry paste and curry powder and stir until combined, about 1 minute.
• In a small bowl, whisk together almond milk and almond butter until smooth. Add the almond milk mixture to the pot, along with the vegetable broth, parsnips, and sweet potatoes. Season with salt and pepper. Stir until combined.
• Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer until the potatoes and parsnips are fork-tender, about 18-20 minutes.
• Using a blender, add soup in batches and purée. Be careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. You can also use an immersion blender.
• Once puréed, add salt, pepper and lime juice. Ladle into bowls and serve with toppings, if desired.

PARSNIP SOUP WITH TOASTED ALMONDS

Steps:

• Heat butter in a medium saucepan over medium heat. Cook shallots, parsnips, and potato, stirring occasionally, until almost tender, about 10 minutes. Season with 2 teaspoons salt. Add water, and simmer, partially covered, until vegetables are tender, 13 to 15 minutes.
• Puree mixture in a blender with cream until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Divide soup among 4 bowls; sprinkle with almonds. Season with pepper.

PARSNIP HAZELNUT CAKE WITH PRALINE CREMEUX

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Add the butter to a small skillet over medium heat. Cook with the sage leaves until the butter is browned, then remove the leaves and set aside on a paper towel-lined plate. Reserve for later. Let the butter cool slightly.
• Add the eggs and sugar to a stand mixer fitted with a whip attachment. Whip on medium-high speed until it has thickened, 5 to 7 minutes.
• Add the grated parsnips, ground hazelnuts, reserved browned butter, flour, baking powder, salt and nutmeg. Fold until just combined, then pour into a 9-by-13-inch nonstick baking dish.
• Bake until golden brown, 40 to 45 minutes.
• For the praline cremeux: Add the cream cheese, almond butter, caramel sauce, oat milk and salt to a food processor. Turn on the food processor and stream in the cream until fully blended, scraping down the sides as needed.
• Pour the mixture into a bowl and refrigerate while the cake is baking.
• Spoon the cake into jars or rocks glasses, then drizzle with the cremeux and garnish with the reserved fried sage leaves.

PARSNIP SOUP

Steps:

• Heat a pan on medium heat and sweat the onion in butter or olive oil for 5 minutes until translucent.
• Cut the parsnips into smaller chunks. Put the chunks into the pan and sweat for another 5 minutes. Add the vinegar and let it almost evaporate.
• Pour the chicken or vegetable stock into the pan and bring it to the boil. Simmer until the chunks of parsnips are cooked through. It will take approximately 20-40 minutes, depending on size.
• Blend the soup and pour it into a clean pan. If you want the soup really smooth, sieve the soup to avoid any chunks of parsnip. Season with salt.
• Serve the soup in hot bowls with a spoonful of creme fraiche or sour cream, some toasted almonds and a bit of freshly ground pepper.