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- 5 Pounds parsnips, peeled and cut into 1/2-inch cubes
- 1/2 stick salted butter
- 1/4 Cup sorghum
- 1 Tablespoon kosher salt
- 1/4 Cup turkey broth, or water
In a large round pan with a lid, melt the butter over medium-high heat. Add the parsnips and salt. Cook, covered, for 10 minutes, adding the broth little by little and stirring occasionally. When the parsnips soften slightly, add the sorghum and stir with a wooden spoon until well incorporated. Continue to cook over low heat for 2 minutes and then transfer to a serving dish and season with salt.
Calories Per Serving190
Folate equivalent (total)128µg32%
19 Awesome Parsnip Recipes for Mains, Sides, and More
These 19 recipes prove that parsnips are so much more than pale carrots. From purées to soups to fries, here are our favorite ways to cook with the them.
Roasted Root Vegetables & Sorghum Pilaf with Tahini Sauce
- Author: Zestful Kitchen
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 6 – 8 servings 1 x
Roasted carrots and parsnips lay atop a fluffy bed of herbed sorghum and dried figs. Then drizzled with a simple, yet addictive tahini sauce, this vegetable side dish is perfect for Thanksgiving or any festive meal.
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 tablespoon minced fresh garlic
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon cinnamon
- 1 cup dry pearled sorghum, such as NuLife Market
- 1½ cups low-sodium chicken or vegetable broth
- 1 dried bay leaf
- Kosher salt and black pepper to taste
- ⅓ cup diced dried black mission figs
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
- 1 teaspoon minced fresh lemon zest
- 1 tablespoon fresh lemon juice
Roasted Carrots and Parsnips:
- 1 pound multi-colored carrots, scrubbed halved crosswise, large ends halved lengthwise
- 1 pound parsnips, peeled, halved crosswise, large ends quartered lengthwise
- 1 tablespoon olive oil
- 1 tablespoon honey
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon grated fresh garlic
- ½ teaspoon coriander
- 2 – 3 tablespoons water
Heat oil in a saucepan over medium, add onions and cook until translucent, 6 minutes. Add garlic and cook 30 seconds season with salt and pepper. Stir in cumin, coriander, and cinnamon, cook 30 seconds. Stir in sorghum and cook 1 minute. Add broth and bay leaf, bring to a boil, reduce to simmer, cover, and cook until grains are tender, 20–25 minutes. Remove lid and cook, stirring, about 5 minutes until excess liquid has evaporated. Off heat stir in figs, parsley, cilantro, zest, and juice season with salt and pepper.
Roasted Carrots and Parsnips:
Heat oven to 425°F. Toss carrots and parsnips with oil, honey, coriander, and cumin season with salt and pepper. Arrange in a single layer on a baking sheet and roast until fork-tender, 30–35 minutes, tossing halfway through.
Whisk together tahini, lemon juice, honey, garlic, and coriander. Thin sauce to desired consistency with water season with salt and pepper.
Arrange sorghum pilaf on a large platter, top with roasted carrots and parsnips, and drizzle with tahini sauce. Garnish with parsley.
If you don't have sorghum on hand, farro, barley, quinoa, or millet are great substitutions.
Did you make this recipe?
Leave a comment below and tag @zestfulkitchen on Instagram and hashtag it #zestfulkitchen!
Happy Thanksgiving and be sure to check back tomorrow for an incredible dessert that you just might want to add to the dessert table!
This post was created in partnership with NuLife Market. As always, all thoughts and opinions are my own, thanks for supporting companies who make Zestful Kitchen possible!
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About Lauren Grant
Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.
Honey Glazed Carrots and Parsnips
This is a great side dish that even the picky eaters will enjoy. Making it ahead of time and keeping it warm will only enhance the flavors.
- ½ cups Honey
- ¼ cups Extra Virgin Olive Oil
- 3 Tablespoons Balsamic Vinegar
- 2-½ pounds Carrots, Cut Into ½ Inch Pieces
- 2-½ pounds Parsnips, Cut Into ½ Inch Pieces
- 8 whole Thyme Sprigs
- 2 pinches Salt And Pepper
Preheat the oven to 425ºF.
Whisk the honey, oil and vinegar in a small bowl.
In a large bowl, add the vegetables and honey mixture and combine. Spread the vegetables out across 2 baking pans. Add thyme sprigs, season generously with salt and pepper, then cover with foil.
Bake for 40 minutes, rotating halfway between. Remove foil and bake for 10-15 minutes longer, to allow them to caramelize.
Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.
Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning.
Cook over a medium heat for 15–20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
Drizzle over the honey and cook until the vegetables start to caramelise. Deglaze the pan with the water and increase the heat. Cook for 2–3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through.
Parsnip Recipe: Glazed Baked Parsnips
This is a delicious parsnip recipe, baked with brown sugar, butter and nutmeg. It is sweet and delicious.
I would serve this as a side dish with any plainer meat recipe, something like garlic roasted chicken.
What is salsify?
The recipe calls for either parsnips or salsify. We probably all know what parsnips are. They look like white carrots. But what is salsify?
Salsify is a root vegetable that is a member of the sunflower family of plants. Both its roots and leaves can be eaten.
Not a very attractive plant, it really looks like a large stick, but is quite delicious. When cooked the taste has been compared to an oyster, so it is often called the “oyster plant”.
Salsify is high in fiber and low in fat. It contains a healthy amount of Vitamin B as well as potassium.
It can be difficult to find salsify in large grocery stores. You many have to locate it in your local vegetable market or farmers market, or directly from local farmers.
It’s always a good idea to support our local farmers whenever you can. They feed us and need our support to stay on the land. Buying local is better for our health too, because vegetables and fruit are much fresher when they are picked locally and purchased possibly even the same day.
Wash and peel your parsnips.
Slice them lengthways into 4 or 6 pieces, depending on the size and length of parsnips.
This is where you add your seasoning &ndash something I&rsquove forgotten in these photos!
Place your parsnips in your airfryer. I&rsquove got a new one, with a fancy metal tray, so I laid them out as evenly as possible.
Cook at 200C for approximately 18 minutes. You&rsquoll want to start checking them from 15 minutes onwards.
Mine caught on the edges a little, as I wasn&rsquot paying attention &ndash as you can probably see. However, I love them like this and they were delicious. Crispy on the outside and fluffy on the inside.
There you have it! If you want you can parboil them first, and this will reduce the cooking time slightly. It may also make the insides even fluffier.
The cooking time of these airfryer parsnips may vary, depending on the size and efficiency of your airfryer.
Spicy Honey Glazed
- 2 lbs parsnips , peeled, cut into 3″ lengths, quartered
- 1/4 C. Olive oil
- Salt and freshly ground black pepper
- 3/4 T. Red pepper flakes
- 2 T. Butter
- 1 T. Apple cider vinegar
- 1 T. Honey
- Preheat oven to 450°F. Toss the parsnips in oil. Season with salt and pepper. Roast (tossing occasionally) until tender and golden brown, about 35 minutes.
- Glaze: Melt butter. Add apple cider vinegar, honey and red pepper flakes. (Feel free to double the glaze recipe.)
- Drizzle baked parsnips with the spicy honey butter. Enjoy!
Credit: Ronda Wieringa from Jenison, Michigan
A simple parsnips recipe featuring ForYou® brand parsnips from Miedema Produce. This Spicy Honey Glazed Parsnips recipe require a 2-pound bag of parsnips and spices for a delicious and nutritious side dish.
Your new favorite way to prepare salmon.
Fresh ginger is a must here—don't substitute for dried.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Honey roast parsnips taste best when served immediately, however you can store any leftovers in a sealed container in a refrigerator for up to 3 days.
Reheat the leftovers in an oven, air fryer or microwave, and serve them hot as a side dish with future meals.