Best Moroccan Spiced Parsnips Recipes

SPICED PARSNIP SOUP

Spiced Parsnip Soup image

Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter.

Provided by ButtercupBento

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 medium onion, chopped
1 pound parsnips, peeled and cubed
1 clove garlic, finely chopped
2 teaspoons curry powder
1 cube chicken bouillon
3 ¼ cups boiling water
½ cup heavy cream
salt and pepper to taste
1 pinch red pepper flakes or paprika for garnish

Steps:

Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 25.1 g, Cholesterol 56.2 mg, Fat 17.4 g, Fiber 6.4 g, Protein 2.7 g, SaturatedFat 10.6 g, Sodium 353.4 mg, Sugar 6.7 g

MOROCCAN-SPICED PARSNIPS

Moroccan-Spiced Parsnips image

This is a simple seasonal dish that takes 5 minutes to throw together and tastes delicious. It's from the cooking show, "Fresh with Anna Olson". Dish can be baked in advance and re-heated in the oven to serve.

Provided by blucoat

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon black pepper
1/4 teaspoon ground cloves
1 1/2 lbs parsnips
1 tablespoon olive oil
2 tablespoons nut oil, such as walnut or almond
1 teaspoon salt

Steps:

Preheat oven to 350°F.
Toss all spices together and store in an airtight container.
Peel parsnips, cut into 3-inch pieces and place in a baking dish. Heat olive oil and nut oil in a small pan. Add 2 tbsp of the spice mix and stir into oil, heating for a minute. Scrape mixture over parsnips, add salt and toss to coat. Cover dish and bake for 25 to 30 minutes, until parsnips are tender.

Nutrition Facts : Calories 121.7, Fat 3.3, SaturatedFat 0.4, Sodium 403.3, Carbohydrate 23.5, Fiber 6.9, Sugar 5.6, Protein 2

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