Best Roast Parsnips Recipes

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PORK ROAST WITH CUMIN-SPIKED MIXED BERRY SAUCE AND ROASTED PARSNIPS



Pork Roast with Cumin-Spiked Mixed Berry Sauce and Roasted Parsnips image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

1 (3 pound) pork loin
Salt and ground black pepper
1 cup chopped fresh strawberries
1/2 cup strawberry preserves
1/4 cup raspberry preserves
1/4 cup boysenberry preserves
1 teaspoon ground cumin
2 parsnips, peeled and cubed
Olive oil cooking spray
Sauteed Snow Peas, recipe follows
2 cups snow peas
1 tablespoon butter
Salt and ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Cut 1/3 of the pork off the entire loin. Transfer both pieces of pork to the prepared baking dish. Season the pork all over with salt and black pepper.
  • In a small bowl, combine the strawberries, strawberry preserves, raspberry preserves, boysenberry preserves, and cumin. Mix well. Pour the mixture all over the larger portion of the pork.
  • Arrange the parsnips all around the pork. Lightly coat the parsnips with the cooking spray and season with salt and ground black pepper.
  • Roast for 45 minutes, or until an instant-read thermometer reads at least 160 degrees F (the meat may still be pink in the center).
  • Let the pork rest for 10 minutes.
  • Slice crosswise into 1/2-inch thick slices using 1 pound of pork for this meal (with parsnips and snow peas), slice 1 pound crosswise into 8 (1/2-inch) thick slices for a second meal (chili-seared pork with pineapple salsa), and shred the remaining 1 pound pork for the third meal (radicchio cups with pork and seasoned rice).
  • In a medium skillet, saute the snow peas in the butter over medium-low heat until tender-crisp. Season with salt and black pepper, to taste.

JAMIE OLIVER'S ROAST POTATOES, PARSNIPS, AND CARROTS



Jamie Oliver's Roast Potatoes, Parsnips, and Carrots image

Quoted from Jamie Oliver's website: "Have a go at this recipe - it will give you potatoes that are perfectly crispy on the outside and fluffy in the middle. The principle of parcooking in boiling water, then tossing in flavoured oil and roasting until deliciously golden and crisp, is just about the same for any other root veg, particularly parsnips and carrots, so I've included these in this recipe too."

Provided by SweetPeaNC

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 1/2 lbs potatoes
6 parsnips
6 carrots
1 bulb of garlic
3 sprigs fresh rosemary
sea salt
black pepper, freshly ground
2 -3 tablespoons olive oil

Steps:

  • Heat oven to 400°.
  • Peel the vegetables and halve any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves from the woody stalks.
  • Put the potatoes and carrots into a large pan - you may need to use two - of salted, boiling water on a high heat and bring back to the boil.
  • Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
  • Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
  • Fluff up the potatoes in the colander by shaking it around a little - it's important to 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked.
  • Add the olive oil, garlic, and rosemary leaves.
  • Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours.
  • Spread them out evenly into one layer - this is important, as you want them to roast, not steam as they will if you have them all on top of each other
  • Cook for approximately 40 minutes or until the vegetables become browned and crispy.

MAPLE-ROAST PARSNIPS



Maple-Roast Parsnips image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 3

2 1/4 pounds parsnips
4 fluid ounces vegetable oil
3 1/2 fluid ounces maple syrup

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.
  • Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces.
  • Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden brown.
  • To serve place on a clean serving dish.

PORK ROAST WITH CARAMELIZED PARSNIPS



Pork Roast with Caramelized Parsnips image

Parsnips are narrow at one end and thick at the other. To cut uniform sticks (which will cook at the same rate), slice three inches from the tip of each, and then halve or quarter the thick end. As the pork cooks, it will release its juices into the skillet, flavoring the pieces.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h5m

Number Of Ingredients 7

Coarse salt and freshly ground pepper
1 teaspoon whole fennel seeds
1 teaspoon finely grated orange zest
1 teaspoon coarsely chopped fresh rosemary, plus one sprig (optional)
1 boneless pork loin roast (2 1/2 pounds), tied with kitchen twine
1 1/2 pounds parsnips, peeled and cut into 3-by-1-inch pieces (1/2 inch thick)
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 425 degrees. Coarsely grind 2 teaspoons salt, 1/2 teaspoon pepper, the fennel seeds, orange zest, and chopped rosemary in a mini chopper or a spice grinder. Rub spice mixture all over pork, and insert rosemary sprig under twine. Transfer to a large, heavy ovenproof skillet (preferably cast iron) or a roasting pan.
  • Roast pork for 20 minutes. Toss parsnips with oil and 1/2 teaspoon salt; arrange around pork. Roast for 20 minutes. Stir parsnips. Roast until an instant-read thermometer inserted into the center of pork reaches 140 degrees, about 15 minutes more. Transfer pork and parsnips to platter, and let pork rest for 10 minutes before untying and slicing. (If parsnips are not uniformly golden, return to oven for 5 minutes while pork rests.)

ROAST PARSNIPS WITH MAPLE SYRUP & ROSEMARY



Roast parsnips with maple syrup & rosemary image

Bring out the sweetness of this classic roast accompaniment with maple syrup and sprigs of rosemary for a low-fat yet delicious side dish

Provided by Sara Buenfeld

Categories     Side dish

Time 55m

Number Of Ingredients 6

1kg parsnips (around 15cm in length), peeled
4 tsp plain flour
4 tsp olive or rapeseed oil
4 tsp maple syrup
rosemary sprigs, leaves only, chopped
flaky sea salt

Steps:

  • Halve the parsnips down their length (as they are not too big, the cores shouldn't be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.
  • Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.

Nutrition Facts : Calories 116 calories, Fat 1 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

SAVORY ROAST PORK WITH APPLES AND PARSNIPS



Savory Roast Pork With Apples and Parsnips image

Pork roast slow cooked with apples and parsnips makes a wonderful complete and savory meal that not only tastes delicious but will have your whole house smelling fantastic! Don't be tempted to remove the lid or peek at the roast as doing so will allow heat to escape and prevent proper cooking.

Provided by Mamas Kitchen Hope

Categories     Savory

Time 12h15m

Yield 6 serving(s)

Number Of Ingredients 12

4 lbs pork loin roast, trimmed of any extra fat
1/2 cup apple cider
6 apples, peeled, cored and quartered
4 parsnips, peeled and quartered
1 onion, peeled and quartered
1 teaspoon garlic powder
3 tablespoons brown sugar
1 teaspoon ground ginger
salt and pepper, to taste
3 pieces bacon, cooked
1 tablespoon cornstarch
1/4 cup water

Steps:

  • Spray a crock pot with cooking spray or line with a crock pot liner for easy clean up.
  • Place prepared apples and parsnips in the bottom of the crock pot and top with onion quarters. You can use your fingers to separate the onion quarters into smaller pieces if you like.
  • Combine the brown sugar, ground ginger, garlic powder and salt and pepper in a small bowl until thoroughly mixed. Rub mixture into the roast making sure to get the mixture on all sides.
  • Place roast in crock pot on top of the onion layer. Pour apple cider over the roast and sprinkle the crumbled cooked bacon on top.
  • Turn crock pot to low and cook for 10 to 12 hours.
  • To serve, remove roast and allow to rest for a few minutes. Slice into serving sized pieces and place on a platter. Place apples, onions and parsnips around the roast.
  • Strain the juices remaining in the crock pot into a medium sauce pan and place pan over medium heat. Add cornstarch to a bowl or small container with a tight lid and add 1/4 cup cold water. Stir or shake well until no clumps remain. Pour mixture into saucepan containing hot juices and whisk over medium heat until desired consistency is reached.
  • Pour thickened juices into a gravy boat or other serving container and serve alongside platter of roast.

Nutrition Facts : Calories 787.1, Fat 31.3, SaturatedFat 11.3, Cholesterol 247.9, Sodium 217, Carbohydrate 35.5, Fiber 4.8, Sugar 26.4, Protein 87.9

ROAST PARMESAN PARSNIPS



Roast Parmesan parsnips image

For a twist on a favourite side dish, coat parsnips in corn and grated Italian cheese to ensure a tasty, crunchy finish

Provided by Good Food team

Categories     Buffet, Side dish

Time 1h

Number Of Ingredients 5

6 tbsp polenta
100g parmesan , grated
pinch freshly grated nutmeg
2kg/4lb 8oz parsnips , quartered and core removed
6 tbsp olive oil

Steps:

  • Heat oven to 220C/200C fan/gas 7. Mix together the polenta, Parmesan and nutmeg, and set aside. Bring a pan of salted water to the boil, tip in the parsnips and cook for 6 mins or until just tender. Drain. While parsnips are still hot, toss with the Parmesan mixture to coat.
  • Set a roasting tin over the hob and heat the oil. Add the parsnips and turn to coat in the oil. Put the tin in the oven and roast for 15 mins, then turn the parsnips over and cook for 15 mins more until golden.

Nutrition Facts : Calories 317 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium

ROAST CHICKEN WITH PARSNIPS, GOLDEN BEETS, AND JERUSALEM ARTICHOKES WITH BEER PAN JUICES



Roast Chicken with Parsnips, Golden Beets, and Jerusalem Artichokes with Beer Pan Juices image

Provided by Molly Stevens

Categories     Beer     Chicken     Herb     Roast     Low Cal     High Fiber     Dinner     Beet     Parsnip     Jerusalem Artichoke     Fall     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1 4-to 4 1/2-pound chicken
4 large fresh sage leaves plus 2 teaspoons chopped fresh sage, divided
3 fresh thyme sprigs plus 1 tablespoon chopped fresh thyme, divided
3 fresh rosemary sprigs plus 1 tablespoon chopped fresh rosemary, divided
2 1/4 teaspoons coarse kosher salt
Nonstick vegetable oil spray
3 2 1/2-inch-diameter golden beets, peeled, cut into 3/4-inch wedges
4 teaspoons extra-virgin olive oil, divided
1 pound parsnips, peeled, quartered lengthwise, cut crosswise into 1 1/2-inch pieces
8 to 10 ounces Jerusalem artichokes (also called sunchokes), scrubbed, halved lengthwise, cut crosswise into 1-inch pieces
1 cup lager or pale ale
Ingredient info: Jerusalem artichokes, the tubers of a variety of sunflower, are available in the produce section of some supermarkets and at farmers' markets.

Steps:

  • Tuck wing tips under chicken. Starting at neck opening, gently loosen skin from breast of chicken. Slide 2 sage leaves, 1 thyme sprig, and 1 rosemary sprig under skin of each chicken breast half. Sprinkle 1/4 teaspoon coarse salt inside chicken cavity and insert 1 thyme sprig and 1 rosemary sprig into cavity. Sprinkle outside of chicken all over with 2 teaspoons coarse salt. Place chicken, breast side up, on plate. Let stand uncovered at room temperature 2 hours or cover and chill overnight.
  • Position oven rack in lower third of oven; preheat to 450°F. Coat large rimmed baking sheet with nonstick spray. Place chicken in center of prepared sheet. Place beets in medium bowl. Add 2 teaspoons olive oil, 1/2 tablespoon chopped thyme, 1/2 tablespoon chopped rosemary, and 1 teaspoon chopped sage; sprinkle with salt and pepper and toss to coat. Place parsnips and Jerusalem artichokes in another medium bowl. Add remaining 2 teaspoons olive oil, 1/2 tablespoon chopped thyme, 1/2 tablespoon chopped rosemary, and 1 teaspoon chopped sage; sprinkle with salt and pepper and toss to coat. Arrange all vegetables around chicken on sheet. Roast chicken and vegetables 20 minutes. Reduce heat to 375°F. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and vegetables are tender, turning vegetables occasionally, about 50 minutes longer.
  • Using tongs, tilt chicken to allow juices to drain from main cavity onto baking sheet. Transfer chicken to platter. Arrange vegetables around chicken. Place baking sheet over 2 burners. Add beer to baking sheet and boil until pan juices are slightly reduced, scraping up browned bits, 3 to 4 minutes. Season juices to taste with salt and pepper. Transfer juices to small pitcher. Serve chicken and vegetables, passing pan juices alongside.

ROAST PARSNIPS WITH SOY, HONEY AND ORANGE



Roast Parsnips With Soy, Honey and Orange image

Parsnips are at their best near Christmas and there are so many wonderful things you can do with them.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

500 g parsnips, peeled and halved
3 tablespoons olive oil
3 tablespoons clear honey
1 tablespoon dark soy sauce
1 orange, juice and zest of

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.

Nutrition Facts : Calories 172.6, Fat 7.1, SaturatedFat 1, Sodium 177, Carbohydrate 27.9, Fiber 5.3, Sugar 12.7, Protein 1.7

MARMALADE-GLAZED PORK ROAST WITH PARSNIPS AND ONIONS



MARMALADE-GLAZED PORK ROAST WITH PARSNIPS AND ONIONS image

Categories     Pork

Yield 6

Number Of Ingredients 8

1 boneless pork loin roast, (2 1/2 to 3 pounds)
Salt and pepper
1/3 cup orange marmalade
1 tablespoon chopped fresh rosemary
1/2 cup orange juice
1 tablespoon olive oil
1 pound parsnips, peeled and cut into 3-inch pieces
2 medium red onions, peeled and cut into 1-inch wedges

Steps:

  • 1. Adjust oven rack to middle position and heat oven to 375°F. Place pork in center of large roasting pan and season liberally with salt and pepper. 2. Combine marmalade and rosemary in large bowl. Spread half of marmalade mixture on pork. Add orange juice and olive oil to remaining marmalade mixture. Toss parsnips and onions with 2 tablespoons mixture and season with salt and pepper. Arrange vegetables around pork. Roast until instant-read thermometer inserted in thickest part of meat registers 120°F, 30 to 45 minutes. Pour remaining marmalade mixture over pork, increase oven temperature to 450°F, and roast until instant-read thermometer registers 140°F, 15 to 20 minutes. 3. Transfer roast to cutting board and tent with foil. Toss vegetables and juices and redistribute evenly over pan bottom. Roast until juices thicken and vegetables caramelize, about 10 minutes. Slice pork and serve with roasted vegetables, pouring pan juice over meat. Serves 6 Notes Why this recipe works: For our Marmalade-Glazed Pork Roast with Parsnips and Onions recipe, we prefer a well-marbled pork loin roast from the blade. Glossing the roast with a bittersweet marmalade and rosemary glaze adds plenty of flavor to the rather mild pork. By roasting the parsnips and red onions in the skillet alongside the roast, we created a complete meal from one pan. Tossing the vegetables in the same glaze--enriched with olive oil and thinned with orange juice--gave them a glossy look and sweet taste. Allowing the roast to rest at least 10 minutes before slicing allowed the juices to redistribute through the meat. For best results, avoid using enhanced pork (pork injected with a solution of water, salt, and chemicals); it causes the pork to exude excess liquid as it cooks, inhibiting the caramelization of the vegetables. Yield: 6 servings Servings: 6

SKILLET ROAST CHICKEN WITH FENNEL, PARSNIPS, AND SCALLIONS



Skillet Roast Chicken with Fennel, Parsnips, and Scallions image

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes-anything goes.

Provided by Dawn Perry

Categories     Chicken     Dinner     Fennel     Parsnip     Green Onion/Scallion     Bon Appétit     One-Pot Meal

Number Of Ingredients 8

3 tablespoons olive oil, divided
1 3 1/2-4-pound chicken
Kosher salt, freshly ground pepper
1 fennel bulb, sliced lengthwise 1/2" thick
2 large parsnips, peeled, sliced 1/2" thick on the diagonal
1 bunch scallions
3 wide strips lemon zest
Lemon wedges (for serving)

Steps:

  • Preheat oven to 425°. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Season chicken inside and out with salt and pepper and cook, breast side down, until a beautiful golden brown. Use tongs to gently rotate chicken, being careful not to tear skin, and brown on all sides, 12-15 minutes total; transfer to a plate. Reserve skillet.
  • Toss fennel, parsnips, scallions, and lemon zest in skillet with remaining 2 tablespoons oil; season with salt and pepper. Place chicken, breast side up, on top of vegetables. Roast until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°, 35-40 minutes. (You can also check doneness by cutting into thigh meat right at the joint. If the juices run clear, the bird is ready.) Transfer chicken to a cutting board and let rest at least 10 minutes before carving.
  • Serve chicken and vegetables with pan juices for spooning over and lemon wedges.

JAMIE OLIVER'S ROAST POTATOES, PARSNIPS & CARROTS



JAMIE OLIVER'S ROAST POTATOES, PARSNIPS & CARROTS image

Number Of Ingredients 8

1.2 kg potatoes
6 parsnips
6 carrots
1 bulb garlic
3 sprigs fresh rosemary
sea salt
freshly ground black pepper
olive oil

Steps:

  • To prepare your vegetables: Preheat your oven to 400°F. Peel the vegetables and halve any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves from the woody stalks. To cook your vegetables: Put the potatoes and carrots into a large pan - you may need to use two - of salted, boiling water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes. Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side. Fluff up the potatoes in the colander by shaking it around a little - it's important to 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked. Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you're cooking. Add the garlic and rosemary leaves. Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours. Spread them out evenly into one layer - this is important, as you want them to roast, not steam as they will if you have them all on top of each other. Put them into the preheated oven for about 1 hour, or until golden, crisp and lovely. Serve immediately, with your roast dinner and your gravy.

ROAST CHICKEN WITH PARSNIPS AND SWISS CHARD



Roast Chicken with Parsnips and Swiss Chard image

Give simple roasted chicken a big boost with surprising sides: sweetly caramelized parsnips and bright-tasting, bright-looking Swiss chard.

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Time 40m

Number Of Ingredients 5

1 1/2 pounds parsnips, peeled, halved crosswise then lengthwise (thicker pieces halved again)
2 tablespoons olive oil
4 bone-in, skin-on chicken breast halves (10 to 12 ounces each)
1 1/2 pounds Swiss chard, leaves coarsely torn and stalks cut into 1-inch lengths
1 tablespoon white-wine vinegar

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with 1 tablespoon oil; season with salt and pepper. Push parsnips to sides; place chicken in center, and season with salt and pepper.
  • Roast, tossing parsnips occasionally, until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 30 to 35 minutes
  • Meanwhile, cook chard: In a large skillet, heat remaining tablespoon oil over medium. Add stalks, and cook, tossing, until crisp-tender, 3 to 4 minutes. Add as many leaves to skillet as will fit; season with salt and pepper, and toss. Continue to add leaves in batches as there?s room in skillet. Cover and cook, tossing occasionally, until chard is tender, 3 to 5 minutes.
  • Remove chard from heat, and stir in vinegar. Serve roast chicken with parsnips and chard

ROAST PARSNIPS



Roast Parsnips image

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

Yield Makes 2 servings

Number Of Ingredients 2

1 pound parsnips, peeled, then cut diagonally into 1/4-inch-thick slices
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 450°F.
  • Toss parsnips with oil and salt to taste in a shallow (1-inch-deep) baking pan and roast in middle of oven, turning over halfway through cooking, until golden and tender, 30 to 35 minutes total.

ROAST CHICKEN AND PARSNIPS WITH SWISS CHARD



Roast Chicken and Parsnips with Swiss Chard image

Roasted chicken breasts gain a big boost with surprising sides: caramelized parsnips and wilted Swiss chard. To save time, this recipe calls for roasting four additional chicken breast halves to use in one of the recipes on the following page.

Yield serves 4

Number Of Ingredients 6

1 1/2 pounds parsnips, peeled and quartered (thicker pieces halved again)
3 tablespoons olive oil
Coarse salt and freshly ground pepper
8 bone-in, skin-on chicken breast halves (8 to 10 pounds)
1 1/2 pounds Swiss chard (2 bunches), tough stems trimmed, leaves coarsely torn and stalks sliced 1 inch thick
1 tablespoon white-wine vinegar

Steps:

  • Preheat oven to 450°F. On a rimmed baking sheet, toss parsnips with 1 tablespoon oil; season with salt and pepper. Push parsnips to sides of sheet; place 4 chicken breast halves in center. Place remaining 4 chicken breast halves on another rimmed baking sheet. Rub all chicken on both sides with 1 tablespoon oil; season with salt and pepper.
  • Roast, tossing parsnips occasionally, until tender when pierced with the tip of a sharp knife and an instant-read thermometer inserted in thickest part of chicken breasts (avoiding bone) registers 165°F, 30 to 35 minutes.
  • Meanwhile, cook chard: In a large skillet, heat remaining tablespoon oil over medium. Add stalks, and cook, tossing, until crisp-tender, 3 to 4 minutes. Add as many leaves to skillet as will fit; season with salt and pepper, and toss until wilted. Continue to add leaves in batches, tossing, until wilted. Once all chard has been added, cover, and cook, tossing occasionally, until chard is tender, 3 to 5 minutes. Remove from heat, and stir in vinegar.
  • Serve 4 chicken breasts with parsnips and chard.
  • The extra roasted chicken can be refrigerated, covered tightly with plastic wrap, up to 3 days.

ROAST PARSNIPS WITH HONEY



Roast Parsnips With Honey image

Recipe from Great British Cookbook and is posted for ZWT-8-Great Britain. The honey enhances the natural sweetness of the parsnips per the recipe.

Provided by DailyInspiration

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 4

2 lbs parsnips, peeled and quartered
2 tablespoons oil
2 ounces butter
2 tablespoons clear honey

Steps:

  • Pre-heat oven to 425 degrees F. Cut out any woody centers of the parsnips. Preheat a roasting sheet on top of the stove and add the oil and butter. Fry the parsnips until golden brown on all sides. Roast them in a pre-heated oven for 20 minutes, turning occasionally.
  • Pour the honey over the parsnips and carefully turn them, making sure they have all been covered. Place them back in the oven for 5 minutes. The parsnips will now be tender and sweet. Stir them in a serving dish and spoon some of the honey glaze from the pan over the top to finish.

THYME AND PARMESAN ROAST PARSNIPS



Thyme and Parmesan Roast Parsnips image

Looking for an easy but flavoursome recipe for roast parsnips? A coating of thyme, parsley, pine nuts and Parmesan cheese gives these parsnips a wonderfully rich flavour-making them quite addictive.

Provided by English_Rose

Categories     Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs parsnips, quartered
3 ounces parmesan cheese, grated
2 ounces pine nuts, chopped
4 tablespoons flat leaf parsley, chopped
1 tablespoon fresh thyme, chopped
7 tablespoons olive oil

Steps:

  • Preheat the oven to 400°F Place the parsnips in a pan of lightly salted water, bring to the boil and simmer for 5 minutes.
  • Combine the cheese, pine nuts and herbs and season.
  • Drain the parsnips and toss in the cheese mixture.
  • Heat the oil in a roasting tin until smoking hot.
  • Carefully tip in the parsnips and roast for 40 minutes, turning occasionally.

Nutrition Facts : Calories 284.4, Fat 20.1, SaturatedFat 3.9, Cholesterol 9.4, Sodium 175.6, Carbohydrate 22, Fiber 5.9, Sugar 5.8, Protein 6.5

UNBELIEVABLE ROAST PORK WITH STUFFED APPLES AND PARSNIPS



UNBELIEVABLE ROAST PORK WITH STUFFED APPLES AND PARSNIPS image

Categories     Pork

Yield 6 people

Number Of Ingredients 14

1/2 a pork loin, rib-end
6 large parsnips, peeled and
cut lengthways
6 small red onions, peeled
sea salt and freshly ground black pepper
2 handfuls of fresh sage,
leaves picked
1 heaped teaspoon
ground allspice
1/2 a nutmeg, grated
2 cloves of garlic, peeled
zest of 1 orange
150g/51/2oz butter, softened
6 good eating apples

Steps:

  • Preheat your oven to 220C/425F/gas 7. Sometimes the fat in pork can be too thick and never goes crisp. So ask your butcher to score through the skin about 1cm/1/2 inch apart then remove it from the loin. You want to try to leave about 0.5cm/1/4 inch of fat on the loin, and score this across so it goes nice and crisp when you cook it. Season the skin well and place on a tray in the oven to start crackling - this will take around 15-20 minutes, depending on how moist the skin is. Remove when golden and crisp and put to one side. Meanwhile parboil your parsnips and red onions in boiling, salted water for about 5 minutes. In a pestle and mortar (or in a metal bowl using the end of a rolling pin) bash up the sage, allspice, nutmeg, garlic and orange zest with a good pinch of salt and pepper until you have a fine powder. Put the mixture into a bowl with your butter, then mix it all up well. Run a knife around the middle of each apple - this will stop them bursting when they cook. Remove the core with a peeler without piercing right through the apple (see picture opposite) and discard. Pack your flavoured butter into the cavity of each apple where the core was - any excess butter can be smeared all over the pork loin. Place the apples in the tray, butter side facing down, with the parboiled parsnips and red onions. Put the pork on top and place in the oven for 1 hour. After half an hour, take the tray out of the oven, remove the pork to a plate, and carefully toss the onion and parsnips in all the lovely cooking juices, trying not to disrupt the apples. Put the pork back on top and continue cooking for half an hour at 180?C/350F/gas 4 until nice and golden. When done, remove the pork from the oven and allow to rest for 5 minutes before slicing. Turn the oven off, but keep the veggies and crackling warm in the oven until you're ready to serve. Carve the pork and divide between your 6 plates with the veggies and an apple each.

ROAST PARSNIPS WITH SESAME AND HONEY



Roast Parsnips with Sesame and Honey image

Categories     Roast     Parsnip     Honey     Simmer     Boil

Yield enough for 4

Number Of Ingredients 9

parsnips - 2 pounds (1kg)
a little peanut oil
a little rosemary
sesame seeds - 2 tablespoons
For the Dressing
honey - 4 level tablespoons
sherry vinegar - 3 tablespoons
peanut oil - 3 tablespoons
sesame oil - a good splash

Steps:

  • Preheat the oven to 350°F (180°C). Bring a pan of water to a boil. Peel the parsnips, cut them in half lengthwise, and then into fat chunks. When the water boils, lower them in and simmer for ten minutes, until they show early signs of tenderness. Remove from the heat and drain.
  • Pour a glug of oil into a roasting pan, add the drained parsnips, and toss them with sea salt, pepper, and some chopped needles of rosemary. A tablespoon or so will do. Roast for about forty minutes, turning them in the pan occasionally, so that they end up with a pale, golden crust on all sides. In a dry, shallow pan, lightly brown the sesame seeds. They will take barely a minute or so to color.
  • Put the honey into a small bowl and whisk in the vinegar, peanut oil, and sesame oil with a small grinding of salt and black pepper. Remove the parsnips from the oven and immediately toss them in the honey dressing, scattering over the toasted sesame seeds as you go.

SKILLET ROAST CHICKEN WITH FENNEL, PARSNIPS, AND SCALLIONS



SKILLET ROAST CHICKEN WITH FENNEL, PARSNIPS, AND SCALLIONS image

Categories     Chicken

Yield 6 Servings

Number Of Ingredients 8

3 tablespoons olive oil, divided
1 3½-4-lb. chicken
Kosher salt and freshly ground black pepper
1 fennel bulb, sliced lengthwise ½" thick
2 large parsnips, peeled, sliced ½" thick on the diagonal
1 bunch scallions
3 wide strips lemon zest
Lemon wedges (for serving)

Steps:

  • Preheat oven to 425°. Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Season chicken inside and out with salt and pepper and cook, breast side down, until a beautiful golden brown. Use tongs to gently rotate chicken, being careful not to tear skin, and brown on all sides, 12-15 minutes total; transfer to a plate. Reserve skillet. Toss fennel, parsnips, scallions, and lemon zest in skillet with remaining 2 Tbsp. oil; season with salt and pepper. Place chicken, breast side up, on top of vegetables. Roast until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°, 35-40 minutes. (You can also check doneness by cutting into thigh meat right at the joint. If the juices run clear, the bird is ready.) Transfer chicken to a cutting board and let rest at least 10 minutes before carving. Serve chicken and vegetables with pan juices for spooning over and lemon wedges.

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