Rosemary Parsnip Casserole Thanksgiving Recipes
PARSNIP CASSEROLE
Make and share this Parsnip Casserole recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400. Lightly grease/spray a 1 1/2 qt casserole dish.
- Cook sliced parsnips and carrots in boiling, salted water until tender (about 12-15 minutes); drain and place in prepared casserole dish.
- Meanwhile, in a small saucepan over medium heat, melt butter. Saute the onions in butter for 3-5 minutes or until soft.
- Reduce heat to med-low and add flour to saucepan; stirring constantly.
- Add cream, tarragon, salt, pepper, paprika and ground mustard.
- Add parmesan cheese and continue to heat over med-low heat, stirring frequently, until cheese is melted and mixture thickens.
- Evenly pour sauce over parsnip/carrot mixture in casserole dish.
- In a small bowl, mix together bread crumbs with melted butter; evenly sprinkle over casserole.
- Bake, uncovered, at 400 for about 20 minutes.
Nutrition Facts : Calories 319.1, Fat 21.1, SaturatedFat 12.9, Cholesterol 64.2, Sodium 360.1, Carbohydrate 28.4, Fiber 6.2, Sugar 6.5, Protein 6.2
ROSEMARY PARSNIP CASSEROLE (THANKSGIVING)
From the "Food Editors' Favorites Cookbook," this recipe comes from Kathleen Kelly, Wichita Eagle-Beacon. Haven't made it yet but it sounds good (and fattening)!
Provided by Oolala
Categories Vegetable
Time 45m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Peel and boil parsnips in salted water until tender.
- Drain and cut each in half lengthwise, or slice in rounds if parsnips are large.
- Arrange half of the parsnips in the bottom of a greased 1 1/2 quart baking dish.
- Dot with half the amount of butter, sprinkle with half the amount of rosemary, flour and cheese.
- Drizzle with half the amount of "half and half.".
- Repeat layers.
- Mix cracker crumbs with melted butter and sprinkle over casserole.
- Bake, uncovered, in a 400 degree oven for 20 minutes.
Nutrition Facts : Calories 270.5, Fat 22.2, SaturatedFat 13.8, Cholesterol 64, Sodium 199.7, Carbohydrate 13.3, Fiber 0.3, Sugar 0.2, Protein 5.3
SHEPHERD'S PIE CASSEROLE
Shepherd's Pie Casserole is a hearty dish that is filled with onions, carrots, ground beef, potatoes, milk, garlic, rosemary, and mushrooms.
Provided by Lindsey Morales
Categories Beef
Time 1h40m
Number Of Ingredients 12
Steps:
- Saute onion and carrots with some olive oil over medium heat for 3-4 minutes.
- Add mushrooms and cook for 5 minutes, until excess moisture evaporates.
- Combine vegetables and mushrooms with minced meat, breaking it up with a fork. Cook for 10 minutes.
- Season meat with salt, pepper, and rosemary. Add garlic, tomato paste, and 1 cup of stock. Stir until combined, then pour in another cup of stock and stew beef over low heat for 10 minutes.
- Meanwhile, mash cooked potatoes with milk and butter. Season with salt and pepper to taste.
- Spread meat filling on the bottom of the baking pan, then pipe mashed potatoes on top.
- Bake at 190C/375F for 45 minutes.
Nutrition Facts : Calories 111 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 160 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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PARSNIP PUREE RECIPE - LOVE AND LEMONS
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5/5 (28)Category Side DishCuisine AmericanTotal Time 50 mins
- Bring a large pot of salted water to a boil and boil the parsnips and cauliflower for 10 to 12 minutes or until fork tender. Transfer to a blender.
- Add the roasted garlic to the blender along with the olive oil, lemon juice, ½ teaspoon of salt, and a pinch of pepper. Blend, using the blender baton to push down the contents, and blend to a smooth consistency. If necessary, add a bit of water or broth to get the blender moving, but do so sparingly so the puree doesn’t become too thin. Taste and add the additional ½ teaspoon of salt, if desired.
- Transfer to a serving bowl and stir in the rosemary while the mash is still warm. Add a drizzle of olive oil, more pepper, if desired, and serve hot.
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- Preheat the oven to 425°. Season the chicken tenders with 1/8 teaspoon each of the sea salt and the freshly ground pepper. In a small pan, heat 1 tablespoon of the extra-virgin olive oil over medium high heat. Add the chicken tenders and cook for 1 minute. Turn the chicken, reduce the heat, cover the pan and cook for 6 minutes. Remove from the heat and leave covered for 10 minutes, then shred the chicken with 2 forks.
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