Tag: gordon ramsay carrots and parsnips

Potato Parsnip Mash





Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed.


Hurricane Sandy is keeping most of us New Yorkers indoors today. So far I haven’t lost power so I figured I would share this recipe in case I do later (crossing fingers I won’t).


I had bought these parsnips the other day with no real plans for them, and decided I would try them mixed into my mashed potatoes. Parsnips, quite honestly are not a vegetable I grew up eating, so I never really know what to do with them. In the past, I’ve added them to stews and soups but I was pleasantly surprised how well they tasted mixed in with potatoes. My husband agreed, and they made a wonderful side dish to the roast beef[1] I prepared in the oven.


Do you have a favorite way you enjoy parsnips? Would love to hear how you prepare them!





Potato Parsnip Puree
gordon-ramsay-recipe.com
Servings: 6 • Size: over 3/4 cup • Old Points: 2 pt • Points+: 4 pts 
Calories: 142 • Fat: 3.5 g • Protein: 4 g • Carb: 27 g • Fiber: 4 g • Sugar: 5.5 g
Sodium: 597.8 mg

Ingredients:

  • 1 lbs russet (baking) potatoes, peeled and cut into 2-inch pieces
  • 1 lb parsnips, peeled and cut into 1-inch pieces
  • 3 cloves garlic
  • 1 sprig rosemary
  • 1/2 tbsp salt, plus more to taste
  • 1/4 cup light sour cream
  • 1/4 cup 2% milk
  • 1 tbsp unsalted butter
  • pinch of black pepper
Directions:





Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
 
Drain vegetables in a colander. Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.

Makes 5 cups.

References

  1. ^ roast beef (www.gordon-ramsay-recipe.com)

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Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

by Pam on October 16, 2012

Can you believe that I have never had a parsnip before?  I found a nice recipe on Epicurious[1]  that I adapted and decided to finally try them last night and thought they were tasty.  I roasted them with carrots then drizzled a little butter, honey, and balsamic vinegar sauce on top right before serving.  My daughter liked the carrots but didn’t like the parsnips and my son didn’t like either… he likes raw carrots but not cooked and he didn’t like the flavor of the parsnips.  My husband and I both thought it was a nice side dish that went well with the Garlic Roasted Chicken[2] and the Smashed Potatoes with Sour Cream and Chives[3] (we loved these potatoes so much last week that I made them again and they were perfect with this chicken!).

Preheat the oven to 400 degrees.  Coat a baking dish with cooking spray.

Peel and slice the carrots and parsnips into spears.  Place them into the baking dish and drizzle the olive oil over them and season with season with sea salt and freshly cracked pepper, to taste.  Place them into the oven and roast them for 20-25 minutes, stirring occasionally, until crisp-tender.

Place the butter, honey, and balsamic vinegar into a small sauce pan and cook over low heat until melted and well combined.  Drizzle the sauce over the roasted parsnips and carrots then toss to coat evenly.  Serve immediately.  Enjoy.

Print[4]



Roasted Carrots and Parsnips with Honey and Balsamic Vinegar




Yield: 4

Prep Time: 5 min.

Cook Time: 20-25 min.

Total Time: 25-30 min.



Ingredients:

2 carrots, peeled and cut into spears
2 parsnips, peeled and cut into spears
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
2 tsp butter
2 tsp honey
1/2 tsp of white balsamic vinegar

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Peel and slice the carrots and parsnips into spears. Place them into the baking dish and drizzle the olive oil over them and season with season with sea salt and freshly cracked pepper, to taste. Place them into the oven and roast them for 20-25 minutes, stirring occasionally, until crisp-tender.

Place the butter, honey, and balsamic vinegar into a small sauce pan and cook over low heat until melted and well combined. Drizzle the sauce over the roasted parsnips and carrots then toss to coat evenly. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Epicurious

 

References

  1. ^ Epicurious (www.epicurious.com)
  2. ^ Garlic Roasted Chicken (www.gordon-ramsay-recipe.com)
  3. ^ Smashed Potatoes with Sour Cream and Chives (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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