Roasted Parsnips With Orange Zest Recipes

ORANGE-GLAZED PARSNIPS

Steps:

• Heat olive oil in large skillet over medium-high heat. Add parsnips and sauté for about 12 minutes, or until parsnips are soft.
• Slowing sprinkle in corn starch, mixing as you go until corn starch if fully dissolved.
• Add orange juice, stir, and bring to simmer. Stir in orange zest, salt, pepper, and rosemary.
• Simmer for 5 minutes or until sauce is thickened.
• Serve and enjoy!

ORANGE-BRAISED CARROTS & PARSNIPS

Steps:

• Preheat the oven to 275 degrees F.
• Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.
• Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that's large enough for the vegetables to lie flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and 1/2 teaspoon black pepper.
• Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.

HOME

Steps:

• Method 1. Heat your oven to 200°C/Fan 180°C/Gas 6. Finely grate the zest from the orange into a bowl. Squeeze in the juice. Pour in the honey. 2. Pick the thyme leaves off their sprigs (if you have a mesh sieve and the stalks are woody, push the thyme through the sieve and the leaves will collect in the sieve). Add them to the bowl with a good pinch of salt and pepper. Add 1 tbsp olive oil and stir everything together to make a smooth mixture. Set aside. 3. Trim and scrub the carrots and parsnips (you don't have to peel them, but you can if you prefer). Halve them widthways if they are large so they about as long as a little finger. Then halve them lengthways or quarter them so they are all roughly the same thickness. 4. Tip the carrots and parsnips into a large roasting tin. Pour over the honey and orange marinade. Turn the veg to coat them in the marinade, then spread them out in an even layer. 5. Roast the carrots and parsnips for 20 mins, then take them out of the oven and turn the veg over with a spoon, spooning the tin juices over the veg. Return to the oven and roast for another 15-20 mins till the veg are tender when pressed with a fork and a little charred. Spoon the carrots and parsnips into a warm serving dish and serve. 6. Spoon the carrots and parsnips into a warm serving dish and serve.

ROASTED CARROTS AND PARSNIPS WITH CITRUS BUTTER

Steps:

• Preheat the oven to 425°F.
• In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine. Set the citrus butter aside.
• Peel the carrots and parsnips and cut them lengthwise into long wedges, which that will get a bit browned and crisp at the ends. If I am roasting young carrots small enough to cook whole or halved lengthwise, I like to leave a half inch or so of the greens attached-looks pretty. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces.
• On a rimmed baking sheet, toss vegetables with oil; season with 1 teaspoon salt and toss again. Spread the vegetables flat and roast until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before tender, sprinkle them with a little water and keep roasting.
• When vegetables are roasted, place in a warmed dish and spoon the citrus butter on, tossing them gently to melt the butter and coat the roots. Serve warm.

ROASTED PARSNIPS WITH ORANGE ZEST

Steps:

• Heat oven to 500 degrees. Place parsnips in a large bowl; drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat. Turn parsnips into large roasting pan and roast, shaking pan occasionally, until golden, 10 to 15 minutes.
• Remove from oven, add juice and zest, and toss to coat. Return to oven and roast until parsnips have caramelized, 5 to 10 minutes. Transfer to warm bowl and serve.

ROAST PARSNIPS WITH SOY, HONEY AND ORANGE

Steps:

• Preheat oven to 200°C / 400°F.
• Pour oil into a roasting pan and put in oven to heat.
• Add parsnips to hot oil, season if desired and roast for 20 minutes.
• Mix honey, soy, juice and zest. Add to parsnips and toss to coat. Return to oven for another 10 minutes until caramelised.
• Serve with and remaining juices poured over.

ROASTED PARSNIPS AND APPLES

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, combine parsnips and apples. Dot with butter. Roast until parsnips and apples are tender and golden, about 30 minutes, stirring halfway through. Toss with orange zest, orange juice, and cinnamon; season with salt.

ROASTED PARSNIPS WITH ORANGE ZEST

Steps:

• Heat oven to 500 degrees.
• Place parsnips in a large bowl; drizzle with olive oil, and sprinkle with salt and pepper.
• Toss to coat.
• Turn parsnips into large roasting pan and roast, shaking pan occasionally, until golden, 10 to 15 minutes.
• Remove from oven, add juice and zest, and toss to coat.
• Return to oven and roast until parsnips have caramelized, 5 to 10 minutes.
• Transfer to warm serving bowl and serve.