Best 4 Roasted Parsnips With Sage Recipes
**Roasted Parsnips with Sage: A Sweet and Savory Fall Delicacy**
As the days get shorter and the air turns crisp, it's time to embrace the bounty of fall produce. One of the most versatile and delicious vegetables of the season is the parsnip. With its sweet, earthy flavor and starchy texture, the parsnip is a perfect canvas for a variety of烹饪 techniques, and it truly shines when roasted. In this article, we present two delectable recipes for roasted parsnips with sage, each offering a unique take on this classic pairing.
The first recipe, **Roasted Parsnips with Sage and Brown Butter**, features parsnips that are roasted until caramelized and tender, then tossed in a fragrant brown butter sauce infused with sage. The result is a dish that is both savory and sweet, with a nutty richness that complements the parsnips' natural flavors.
The second recipe, **Roasted Parsnips with Sage and Honey Mustard Glaze**, takes a slightly different approach, coating the parsnips in a sweet and tangy honey mustard glaze before roasting. The glaze caramelizes during the roasting process, creating a sticky, flavorful coating that pairs perfectly with the roasted parsnips.
Both recipes are easy to follow and require minimal ingredients, making them perfect for busy weeknight meals or special occasion gatherings. Whether you prefer the savory richness of brown butter or the sweet and tangy kick of honey mustard, these roasted parsnip dishes are sure to satisfy your taste buds and warm your soul on a cool fall evening.
CREAMY BRAISED PARSNIPS WITH SAGE
The earthy sweetness of parsnips goes well with this sage-tinged cream sauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large straight-sided skillet, heat oil over medium-high. Add parsnips and saute until lightly browned, 4 minutes. Add broth and sage and bring to a simmer. Reduce heat to medium-low, cover, and cook until tender, 8 minutes. Uncover, increase heat to high, and cook until liquid is reduced by half. Stir in cream and season with salt and pepper.
Nutrition Facts : Calories 164 g, Fat 6 g, Fiber 7 g, Protein 3 g, SaturatedFat 2 g
ROASTED PARSNIPS WITH SAGE
Categories Herb Vegetable Side Roast Christmas Thanksgiving Quick & Easy Root Vegetable Parsnip Fall Winter Sage Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Put oven rack in lower third of oven and preheat oven to 450°F.
- Peel parsnips and halve crosswise. Quarter each half lengthwise, then cut out core and discard. Cut parsnips crosswise into 1/2-inch pieces, then toss with sage, oil, salt, and pepper in a bowl. Transfer to a large shallow baking pan (17 by 11 inches), spreading in 1 layer. Roast until parsnips are tender and lightly browned, 15 to 20 minutes.
ROASTED PARSNIPS AND CARROTS WITH SAGE
A delicious dish based on a Real Simple recipe, but cut down to fit my family's size, and with reduced oil. My husband loved this recipe, and he generally turns up his nose at veggies. The parsnips tasted like sweet potato fries, to me. Be aware that the cooking time will vary depending on how thin you cut your strips. Also, I increased the temperature to 400 degrees to speed up the cooking time, and the veggies did just fine at about 30 minutes. If you're trying to reduce your carbon footprint this winter by eating "closer to home," this dish might find its way onto your table, too. I served it with Jerk Tilapia and basmati rice. Next time, I plan to try the meal combination with Coconut Basmati Rice.
Provided by treehuggingmom
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- In a large bowl, toss the parsnips, carrots, oil, sage, salt and pepper.
- Spread on a rimmed baking sheet and roast, stirring twice, until the vegetables are golden, 45 to 55 minutes.
Nutrition Facts : Calories 158.9, Fat 7.2, SaturatedFat 1, Sodium 358.1, Carbohydrate 23.6, Fiber 6.6, Sugar 8.1, Protein 1.8
PAN-SEARED PORK CHOPS WITH SAGE, DATES AND PARSNIPS
This easy dish combines sage, brown butter and dates for a blast of sweet-salty flavor. Brining the pork chops in advance ensures tenderness: You can allow them to sit in the thyme-infused brine overnight, but even two hours of marinating will improve the taste and texture of the chops. This recipe calls for parsnips, but sweet potato or roasted squash would also work well. (And if you can't find medjool dates, pitted prunes are a worthy stand-in.)
Provided by David Tanis
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Brine the chops: Put salt and sugar in a large bowl. Whisk in 4 cups water to dissolve. Add thyme sprig and pork chops. Cover and refrigerate for at least 2 hours or up to overnight. When ready to cook, remove chops from brine and pat dry. Discard brine.
- Heat oven to 350 degrees. Put a large pot of well-salted water over high heat. When it boils, add parsnips and bring to a brisk simmer. Cook until parsnips are tender, 8 to 10 minutes. Drain parsnips and keep warm.
- Meanwhile, set a large skillet over medium-high heat and add olive oil. When oil is wavy, sear chops until nicely browned, about 3 minutes per side. (Work in batches if you don't have a large skillet.)
- Transfer chops to a roasting pan or sheet pan in one layer. Bake for 10 to 15 minutes, until meat is 140 degrees when probed with an instant-read thermometer. Remove from oven and let rest while you make the sauce.
- Wipe out the skillet and return to medium-high heat. Add butter and let it begin to brown. Add sage leaves and dates, and let sizzle for about a minute. Add pepper and lemon juice, and pull off heat. Taste, and add more pepper or lemon to taste.
- To serve, place chops and a spoonful of parsnips on warm plates. Spoon butter mixture over chops and parsnips.
Tips:
- To select the best parsnips, look for firm, smooth roots that are free of blemishes and bruises.
- To prepare the parsnips, scrub them well under cold running water and then peel them.
- If you want to achieve crispy roasted parsnips, cut them into evenly sized pieces so they cook evenly.
- To add extra flavor to the parsnips, toss them with a mixture of olive oil, salt, pepper, and herbs like thyme, rosemary, or sage before roasting.
- Roast the parsnips in a preheated oven at a high temperature (425°F or 220°C) for about 20-30 minutes, or until they are tender and slightly caramelized.
- To test if the parsnips are done, pierce them with a fork. They should be tender when pierced through.
- Serve the roasted parsnips immediately as a side dish or as part of a main course.
Conclusion:
Roasted parsnips are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are a good source of fiber, vitamins, and minerals, and they can be roasted with a variety of herbs and spices to create different flavor profiles. Whether you serve them as a simple side dish or as part of a more elaborate meal, roasted parsnips are sure to please everyone at the table.
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