Roasted Parsnips With Sage Recipes

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ROASTED PARSNIPS WITH MINT AND SAGE



Roasted Parsnips with Mint and Sage image

My family loves these parsnips. They eat them like french fries.

Provided by M.Fede

Categories     Side Dish     Vegetables

Time 45m

Yield 4

Number Of Ingredients 8

4 parsnips, peeled and cut into large sticks
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon honey
¾ teaspoon kosher salt
ground black pepper, to taste
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh sage

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place the parsnips into a mixing bowl and toss with the olive oil. Sprinkle in the garlic, honey, salt, and black pepper to taste. Toss until evenly coated, and spread out evenly onto a baking sheet.
  • Bake in the preheated oven until the parsnips are tender, about 30 minutes. Scrape into a mixing bowl, and toss with the mint and sage.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 30.3 g, Fat 3.8 g, Fiber 7 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 374.7 mg, Sugar 11 g

ROASTED PARSNIPS



Roasted parsnips image

The acidity of the vinegar cuts through the sweetness of the parsnips beautifully here, and the combo of bay and honey adds a real festive feel. For the best results, don't peel them.

Provided by Jamie Oliver

Categories     Vegetables Recipes     Vegetables     Christmas     Vegetable sides

Time 1h20m

Yield 8 as a side

Number Of Ingredients 5

1.5 kg medium parsnips
50 g unsalted butter
4 fresh bay leaves
1 tablespoon white or red wine vinegar
2 tablespoons runny honey

Steps:

  • Preheat the oven to 180ºC/350ºF/gas 4.
  • Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry.
  • Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.
  • Remove the tray from the oven, quickly scatter over the bay leaves and drizzle with the vinegar and honey, then toss together and roast for a final 10 minutes, or until beautifully golden.

Nutrition Facts : Calories 205 calories, Fat 5.8 g fat, SaturatedFat 3.4 g saturated fat, Protein 2.4 g protein, Carbohydrate 38.2 g carbohydrate, Sugar 13.2 g sugar, Sodium 0.6 g salt, Fiber 9.2 g fibre

ROASTED PARSNIPS AND CARROTS WITH SAGE



Roasted Parsnips and Carrots With Sage image

A delicious dish based on a Real Simple recipe, but cut down to fit my family's size, and with reduced oil. My husband loved this recipe, and he generally turns up his nose at veggies. The parsnips tasted like sweet potato fries, to me. Be aware that the cooking time will vary depending on how thin you cut your strips. Also, I increased the temperature to 400 degrees to speed up the cooking time, and the veggies did just fine at about 30 minutes. If you're trying to reduce your carbon footprint this winter by eating "closer to home," this dish might find its way onto your table, too. I served it with Jerk Tilapia and basmati rice. Next time, I plan to try the meal combination with Coconut Basmati Rice.

Provided by treehuggingmom

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

3/4 lb parsnip, peeled and cut into thin strips
3/4 lb carrot, peeled and cut into thin strips
2 tablespoons olive oil
1/8 cup fresh sage leaf
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Heat oven to 375°F.
  • In a large bowl, toss the parsnips, carrots, oil, sage, salt and pepper.
  • Spread on a rimmed baking sheet and roast, stirring twice, until the vegetables are golden, 45 to 55 minutes.

Nutrition Facts : Calories 158.9, Fat 7.2, SaturatedFat 1, Sodium 358.1, Carbohydrate 23.6, Fiber 6.6, Sugar 8.1, Protein 1.8

CREAMY BRAISED PARSNIPS WITH SAGE



Creamy Braised Parsnips with Sage image

The earthy sweetness of parsnips goes well with this sage-tinged cream sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 teaspoons olive oil
1 1/2 pounds parsnips, peeled and cut into 1/2-by-2-inch pieces
1 1/2 cups chicken broth
2 teaspoons chopped fresh sage
2 tablespoons heavy cream
Salt and pepper

Steps:

  • In a large straight-sided skillet, heat oil over medium-high. Add parsnips and saute until lightly browned, 4 minutes. Add broth and sage and bring to a simmer. Reduce heat to medium-low, cover, and cook until tender, 8 minutes. Uncover, increase heat to high, and cook until liquid is reduced by half. Stir in cream and season with salt and pepper.

Nutrition Facts : Calories 164 g, Fat 6 g, Fiber 7 g, Protein 3 g, SaturatedFat 2 g

ROASTED PARSNIPS WITH SAGE



Roasted Parsnips with Sage image

Categories     Herb     Vegetable     Side     Roast     Christmas     Thanksgiving     Quick & Easy     Root Vegetable     Parsnip     Fall     Winter     Sage     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 lb parsnips
1 tablespoon coarsely chopped fresh sage
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Put oven rack in lower third of oven and preheat oven to 450°F.
  • Peel parsnips and halve crosswise. Quarter each half lengthwise, then cut out core and discard. Cut parsnips crosswise into 1/2-inch pieces, then toss with sage, oil, salt, and pepper in a bowl. Transfer to a large shallow baking pan (17 by 11 inches), spreading in 1 layer. Roast until parsnips are tender and lightly browned, 15 to 20 minutes.

MAPLE ROASTED PARSNIPS



Maple Roasted Parsnips image

Maple Roasted Parsnips are perfectly seasoned, tossed in maple syrup, then roasted until tender on the inside, crispy on the outside!

Provided by Holly Nilsson

Categories     Side Dish

Time 30m

Number Of Ingredients 5

1 pound parsnips
1 tablespoon olive oil
3 tablespoons maple syrup (or honey)
1 teaspoon fresh sage (chopped (or ½ teaspoon dried ground sage))
salt & pepper to taste

Steps:

  • Preheat oven to 400°F. Line a baking pan with parchment paper.
  • Peel the parsnips and cut them into 2" pieces. The thicker end of the parsnips can be cut in half lengthwise.
  • Toss parsnips with oil, maple syrup, sage, and salt & pepper to taste.
  • Place the parsnips on the parchment paper and roast 18-22 minutes or until tender and lightly browned.

Nutrition Facts : Calories 144 kcal, Carbohydrate 27 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving

PAN-SEARED PORK CHOPS WITH SAGE, DATES AND PARSNIPS



Pan-Seared Pork Chops With Sage, Dates and Parsnips image

This easy dish combines sage, brown butter and dates for a blast of sweet-salty flavor. Brining the pork chops in advance ensures tenderness: You can allow them to sit in the thyme-infused brine overnight, but even two hours of marinating will improve the taste and texture of the chops. This recipe calls for parsnips, but sweet potato or roasted squash would also work well. (And if you can't find medjool dates, pitted prunes are a worthy stand-in.)

Provided by David Tanis

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup kosher salt (Diamond Crystal), plus more for boiling
2 tablespoons granulated sugar
1 large thyme sprig
4 bone-in pork chops, about 3/4-inch thick (about 2 pounds)
2 pounds parsnips, peeled and cut into 3-inch sticks
2 tablespoons olive oil
4 tablespoons salted butter
12 large sage leaves
12 pitted medjool dates, halved
Freshly ground black pepper, to taste
1/2 lemon, plus more to taste

Steps:

  • Brine the chops: Put salt and sugar in a large bowl. Whisk in 4 cups water to dissolve. Add thyme sprig and pork chops. Cover and refrigerate for at least 2 hours or up to overnight. When ready to cook, remove chops from brine and pat dry. Discard brine.
  • Heat oven to 350 degrees. Put a large pot of well-salted water over high heat. When it boils, add parsnips and bring to a brisk simmer. Cook until parsnips are tender, 8 to 10 minutes. Drain parsnips and keep warm.
  • Meanwhile, set a large skillet over medium-high heat and add olive oil. When oil is wavy, sear chops until nicely browned, about 3 minutes per side. (Work in batches if you don't have a large skillet.)
  • Transfer chops to a roasting pan or sheet pan in one layer. Bake for 10 to 15 minutes, until meat is 140 degrees when probed with an instant-read thermometer. Remove from oven and let rest while you make the sauce.
  • Wipe out the skillet and return to medium-high heat. Add butter and let it begin to brown. Add sage leaves and dates, and let sizzle for about a minute. Add pepper and lemon juice, and pull off heat. Taste, and add more pepper or lemon to taste.
  • To serve, place chops and a spoonful of parsnips on warm plates. Spoon butter mixture over chops and parsnips.

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