Best Salted Caramel Parsnips Recipes

SALTED CARAMEL ROASTED PARSNIPS AND CAULIFLOWER

Salted caramel roasted parsnips and cauliflower image

The natural sweetness of the caramelised winter veg pairs perfectly with a drizzle of slightly salted caramel sauce. Trust us - you won't be able to stop eating this sticky, sweet and savoury side dish. Check out more make-ahead Christmas recipes.

Provided by delicious. magazine

Yield Serves 8

Number Of Ingredients 5

Ingredients

Rapeseed oil for roasting
1 large cauliflower, sliced into florets, with the leaves
8 parsnips, peeled, each sliced into 4 long even pieces
3 tbsp salted caramel sauce (we used Joe and Seph's, but Tiptree is also good - or use maple syrup)
Handful chopped fresh flatleaf parsley

Steps:

Heat the oven to 200°C/180°C fan/gas 6. Drizzle a generous glug of oil into a large roasting tin. Add the cauliflower and parsnips, season with salt and pepper, then toss together to coat the veg in the oil.
Roast for 30-35 minutes until starting to brown. Remove the veg from the oven. Drizzle the caramel sauce over the top of the veg, toss to coat and sprinkle with a little more sea salt. Return to the oven for 15 minutes until golden and cooked through. Serve scattered with the parsley.

Nutrition Facts : Calories 175kcals, Fat 7.1g (1.3g saturated), Protein 4.8g, Carbohydrate 19.1g (9.6g sugars), Fiber 7.8g

CARAMELIZED ROASTED PARSNIPS

Caramelized Roasted Parsnips image

Serve these sweet root veggies over our Mashed Potatoes with Caramelized Roasted Parsnips.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 8

Ingredients

8 tablespoons unsalted butter (1 stick), melted
2 tablespoons granulated sugar
2 teaspoons brown sugar
3 pounds parsnips, peeled, cut into 1/4-by-3-inch julienne
1 1/2 teaspoons salt, plus more to taste
Freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon snipped chives

Steps:

Heat oven to 350 degrees. Place butter, granulated sugar and brown sugar in a large roasting pan; whisk until incorporated. Add parsnips; toss. Sprinkle with salt, pepper, and garlic powder; toss. Cover with foil; bake 20 minutes.
Remove foil; stir. Roast parsnips, uncovered, until lightly browned, about 20 minutes. Stir; adjust seasoning. Sprinkle with chives and serve.

BOBBY FLAY'S SALTED CARAMEL SAUCE

Bobby Flay's Salted Caramel Sauce image

Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That's a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.

Provided by Sam Sifton

Categories breakfast, brunch, sauces and gravies, dessert

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 4

Ingredients

1 cup granulated sugar
1/2 cup heavy cream
2 tablespoons unsalted butter
3/4 teaspoon kosher salt, or to taste

Steps:

In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 22 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 269 milligrams, Sugar 68 grams, TransFat 0 grams