Best Roasted Parsnip Celery Heart And Apple Salad Recipes
ROASTED PARSNIP, CELERY HEART, AND APPLE SALAD
Celery hearts are the tender, pale-green inner stalks in a celery bunch.
Yield serves 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 375°F. Toss the parsnips with the oil; season with salt and pepper. Spread the parsnips in a single layer on a rimmed baking sheet. Roast until golden brown and tender, about 30 minutes. Let cool slightly on the sheet on a wire rack.
- Divide the parsnips among 6 serving plates. Put the celery hearts and leaves, apple, and 1/4 cup vinaigrette in a nonreactive bowl; season with salt and pepper. Toss well, and arrange on top of the parsnips.
- Preheat the oven to 375°F. Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the flesh turns deep golden brown, 10 to 12 minutes. While they are still hot, rub the hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
- Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until the shallot softens, about 2 minutes. Let cool slightly.
- Stir together the vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in the hazelnut oil and then the hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.
PARSNIPS AND APPLES WITH MARSALA
In 1954, the food writer Elizabeth David introduced her fellow Brits to carote al Marsala via her book "Italian Food." She warned readers that Marsala and carrots may sound like "an unsuitable combination," but lists the dish as one of her favorite vegetable recipes. Simmering the carrot in sweet wine until the liquid reduces to the point of becoming a glaze creates a delightful candying effect. The approach works equally well for parsnips and apples, which also have a natural sweetness, and any number of other root vegetables, like sunchokes or salsify.
Provided by Charlotte Druckman
Categories easy, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Peel the parsnips and halve them lengthwise, if very thick. Peel and core the apples. Chop the parsnips and apples into 1-inch pieces.
- Melt the butter in a large, heavy skillet or Dutch oven over medium heat. Add the parsnips and apples and cook, stirring continuously, until evenly coated with the butter, about 2 minutes.
- Add the sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring continuously, until the sugar melts, about 2 minutes. Pour in the Marsala, reduce the heat to low and simmer for 5 minutes.
- Add enough water to just barely cover the parsnips (about 2 cups). Bring to a simmer again, adjusting the heat as needed, then cover the pan and continue to simmer until the parsnips are just crisp-tender, about 20 minutes.
- Remove the lid, increase the heat and bring the liquid to a boil, reducing it until it turns into a syrupy sauce coating the parsnips and apples, about 10 minutes. Season to taste with salt and pepper. Sprinkle with parsley, if using.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 445 milligrams, Sugar 12 grams, TransFat 0 grams
ROASTED APPLE AND PARSNIP SOUP
Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
- Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
- Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
- Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g
ROASTED PARSNIP, CELERY HEART, AND APPLE SALAD
This crunchy, earthy salad combines green apples, celery hearts, and roasted parsnips.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. In a large bowl, toss parsnips with oil; season with salt and pepper. Spread parsnips in a single layer on a rimmed baking sheet. Roast until golden brown and tender, about 30 minutes. Let cool slightly on a wire rack.
- Divide parsnips among 6 serving plates. Place celery hearts and leaves, apple, and vinaigrette in a large nonreactive bowl; season with salt and pepper. Toss until well combined and arrange on top of parsnips.
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