Best Baked Parsnips Recipes

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TRAY BAKED PORK CHOPS WITH HERBEY POTATOES, PARSNIPS AND PEARS



Tray Baked Pork Chops with Herbey Potatoes, Parsnips and Pears image

Provided by Jamie Oliver

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 medium to large parsnips
1 1/2 pounds potatoes, scrubbed and sliced
4 pears, firm
Extra virgin olive oil
Handful fresh thyme
8 to 10 cloves garlic, skins left on
Salt and freshly ground black pepper
1 lemon, zested
4 pork chops

Steps:

  • Preheat the oven to 425 degrees F. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray. Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes.
  • While the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Then place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden.

BAKED PARSNIPS



Baked Parsnips image

We enjoy this veggie often in the Northeast, and I've experimented with different ways of fixing them. This is by far one of my favorite parsnip recipes. -Robert Atwood, West Wareham, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 7

1-1/2 pounds parsnips, peeled and julienned
1/4 cup butter
1/4 cup water
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.

Nutrition Facts : Calories 239 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 280mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 7g fiber), Protein 2g protein.

BAKED PORK CHOPS WITH ROASTED POTATOES, PARSNIPS AND CARROTS



Baked Pork Chops With Roasted Potatoes, Parsnips and Carrots image

Really easy, one pan meal that takes minutes to put together and has a wonderful, light flavour. Includes vegetables and potatoes.

Provided by Nat Da Brat

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

4 pork chops
6 medium parsnips
6 medium carrots
15 -20 baby red potatoes
1 onion (peeled and quartered)
1 mutsu apple (quartered, peel on)
1/3-1/2 cup extra virgin olive oil
5 -6 sprigs fresh thyme
8 cloves garlic (skins left on)
1 lemon (zested and juice of half)
salt
fresh ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the potatoes in half, (leave peel on) Peel and slice the parsnips and carrots lengthwise.
  • Place the parsnips, carrots, onion, potatoes, and all the garlic cloves in a tray and coat and toss generously with extra virgin olive oil.
  • (I use my lasagna pan) Add some he fresh thyme (including sprigs), salt and pepper, toss again.
  • Then place in oven for 15 minutes.
  • While the vegetables are in the oven, sprinkle some thyme, lemon zest, salt and pepper onto the chops.
  • Then place them in the tray on top of vegetables and add the apples.
  • Sprinkle a little extra virgin olive oil, and the juice of half the lemon on top of chops.
  • Return to oven.
  • Cook for around 45 minutes until the meat is tender and the vegetables are golden.
  • Tip: I like to serve a piece of the quartered apple per plate, and I also take the peel off the cooked garlic and serve a couple cloves per plate.

BAKED MASHED PARSNIPS



Baked Mashed Parsnips image

This was served at a dinner I went to recently. I am not familiar with cooking parsnips, but this dish was delicious. I hope to try it soon.

Provided by Barbara

Categories     Side Dish     Vegetables

Time 1h

Yield 6

Number Of Ingredients 8

3 pounds parsnips, peeled and cut into 1/2-inch pieces
¼ pound butter, melted
¼ cup sherry
¼ cup heavy whipping cream
1 teaspoon salt
1 teaspoon white sugar
¼ cup bread crumbs, or to taste
2 tablespoons butter, cut into small pieces, or more to taste

Steps:

  • Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces.
  • Bake in the preheated oven until golden, 25 to 30 minutes.

Nutrition Facts : Calories 401.3 calories, Carbohydrate 45.9 g, Cholesterol 64.4 mg, Fat 23.8 g, Fiber 11.3 g, Protein 3.7 g, SaturatedFat 14.6 g, Sodium 643 mg, Sugar 11.2 g

IRISH BAKED PARSNIPS



Irish Baked Parsnips image

Make and share this Irish Baked Parsnips recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

2 1/2 lbs parsnips
2 ounces butter or 2 ounces bacon fat
3 tablespoons chicken or 3 tablespoons vegetable stock
salt and pepper
1 pinch nutmeg

Steps:

  • Peel parsnips, quarter, and remove any woody core.
  • Parboil for 15 minutes.
  • Place in an ovenproof dish.
  • Add stock and sprinkle with salt, pepper and nutmeg.
  • Dot with butter and bake for 30 minutes on a low shelf in a moderate oven.

BAKED PARSNIPS



Baked Parsnips image

Parsnips have been enjoyed in most of rural Ireland for centuries and were a staple in most home kitchens when other winter vegetables weren't available. Most people think of parsnips as an addition to flavor soups and casseroles, but they're actually quite frequently served as a side dish in many homes in Ireland, almost as...

Provided by Vickie Parks

Categories     Vegetables

Time 50m

Number Of Ingredients 7

2 1/2 lb parsnips, peeled and sliced
water (to boil parsnips)
3 Tbsp low-sodium chicken broth
1 tsp salt
1 tsp black pepper
1/2 tsp ground nutmeg
3 Tbsp butter

Steps:

  • 1. Preheat oven to 350°F.
  • 2. In a medium saucepan, cook the parsnips in gently boiling water until tender, about 10 to 15 minutes. Drain.
  • 3. Place parsnips in 2-quart baking dish. Add the broth. Season parsnips with salt, pepper and nutmeg. Dot with butter.
  • 4. Bake in preheated oven until tender, about 30 to 35 minutes. Serve immediately.

A NO RECIPE BAKED MASHED PARSNIPS, ONION & CAULIFLOWER



A No Recipe Baked Mashed Parsnips, Onion & Cauliflower image

We all know about mashed parsnips, and mashed cauliflower, but how about both for a great flavor. A little onion and garlic and then put in a pan topped with a parmesan crust. This is not hard and no fancy whipping, just a potato masher, a little butter and cream, a few bread crumbs and cheese to top it off and done. NO RECIPE. Now, I call this a no recipe, because you can more or less of each ingredient according to your directions, Some like theirs creamier, some don't; some more parsnips some less, so add what you want. However, even though this is a no recipe, these are the approximately ingredients I use. But, feel to use more or less to your liking. Make it your own by adding herbs or even different cheeses.

Provided by SarasotaCook

Categories     < 60 Mins

Time 50m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 11

1 head cauliflower (cut in bite size pieces, I remove the thick stems)
3 parsnips (peeled and chopped)
1 small onion, fine chopped
2 teaspoons garlic, minced
2 tablespoons butter
1 cup heavy cream (light cream or even milk will work, just not as creamy)
salt
pepper
1 cup Italian seasoned breadcrumbs
1/2 cup parmesan cheese
1 tablespoon butter

Steps:

  • Vegetables -- In a large pot, add the cauliflower and parsnips and then top with enough salted water to cover the vegetables. Bring up to a boil and then reduce to medium and cook until the parsnips and cauliflower is tender. They should take about 10-15 minutes. Drain and return to the pot to dry out the extra water. Reduce the temp to medium low.
  • Topping -- As the vegetables cook -- Just put the butter in a small microwavable bowl or cup and melt, just a few seconds. Remove and let cool a minute or so, then stir in the bread crumbs and cheese and set to the side.
  • Mash -- Now in the pot with the vegetables after they have dried a minute or so (medium, low heat), add the butter, cream, onion, garlic, salt and pepper and start slow. Mash and see what the texture is. You can always use a bit more cream or a bit more butter, but I start slow and add a little at a time. Mash until you get the consistency you like.
  • Bake -- 350 degree oven preheated. Just add the mashed vegetables to a small baking dish sprayed with non-stick spray and then top with the bread crumbs. Bake until golden brown. About 15-20 minutes.
  • Serve -- With anything and enjoy. It's like a baked potato dish, but no spuds - Just healthier. Really good!

Nutrition Facts : Calories 368, Fat 24.2, SaturatedFat 14.6, Cholesterol 77.1, Sodium 569.4, Carbohydrate 30.7, Fiber 6, Sugar 6.5, Protein 9.6

BAKED PARSNIPS - IRISH RECIPE



Baked Parsnips - Irish Recipe image

This recipe has been submitted for play in ZWT8 - Ireland. Posted at www.ireland information.com. Small parsnips taste much nicer than the larger ones, they have a nicer texture and do not have the woody taste that the larger ones sometimes have. They are a lovely alternative to potatoes, great with chicken, beef or pork.

Provided by Baby Kato

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/2 lbs parsnips (good quality)
1 cup beef stock
1/2 teaspoon salt
1/4 teaspoon pepper, black, freshly ground
1/4 teaspoon nutmeg, freshly ground
2 tablespoons butter

Steps:

  • Preheat oven to 300 degrees f.
  • Peel and quarter the parsnips and boil for 15 minutes, making sure not to let them cook completely. You want them to be par-boiled only.
  • Place the parsnips in a large dish and add the Beef Stock , salt, pepper
  • and nutmeg. Taste and add more salt, pepper and nutmeg, if required.
  • Top with butter and cook for 30 minutes on a low heat in the oven.

Nutrition Facts : Calories 269.4, Fat 6.8, SaturatedFat 3.9, Cholesterol 15.3, Sodium 593.1, Carbohydrate 51.3, Fiber 14, Sugar 13.7, Protein 4.2

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