2/1/2024 0 Comments Parsnips and carrotsI didn't time the cooking, just tested the pieces from time to time. I think I used too much rosemary (dried), and I completely skipped the butter-it wasn't missed at all. This was a worthwhile recipe, and I'd make it again. I love parsnips and I've had them many ways, I love the taste, texture, and smell of them when they are cooking. Solid recipe! I used butter from Cowgirl Creamery (low salt) and I added a bit of sweet potato When I got carrots and parsnips in a CSA this winter, I was at a bit of a loss, but the honey and rosemary were just incredible additions. They weren't as sweet as I thought they'd be, but I'm not complaining - I'll continue making them sans honey. I'm thinking they'd taste better roasted in a hot oven. The veggies dried out while they cooked so I added the butter as needed during cooking, not afterward. I omitted the honey because the starches in parsnips and carrots turn to sugars when they cook. I cut the parsnips into coins and sliced the carrots on a diagonal so they'd cook at the same rate. I made a few changes to the recipe which is why I'm not rating it, but I really do like this recipe and will reuse it. I will make this again, but next time I'll probably finish it in the oven. Tasted good, though - and today I sauteed the leftovers with some garlic and shallots before combining with leftover chicken stock and half-n-half in the blender to make a lovely soup. Tried to double this recipe for a Thanksgiving crowd - I probably should have made it in batches, as even my largest skillet didn't allow for proper caramelizing. I prepared it in advance and glazed it just before serving. A great way to use up that last sprig of rosemary hiding in the bottom of the veggie drawer. I cooked the parsnips and carrots separately, as 2 pounds is a lot to fit in even the largest skillet to brown.Ĭandy for dinner. Make sure not to stir too much, or the vegetables get mashed. Wonderful! I am planning on using this technique and glaze on other vegetables. I only had carrots and it was good just with those. There is another recipe on this site for parsnips and carrots with maple syrup and balsamic vinegar which I prefer. Cutting it up into matchsticks was time consuming. I did follow previous reviewers suggestions and sauteed the parsnips first and then the carrots which I think helped it cook evenly. A great recipe to have if you get a lot of carrots and parsnips in your CSA! However, it is absolutely DELICIOUS and I can't wait to serve it tomorrow at Thanksgiving. The pan I used was a 12-inch pan and though it's one of my bigger pans, next time I'd go whole-hog and get out the largest pan I have - this took more than twice as long to cook. I also followed the tip to cook the carrots longer than the parsnips. YUMMY!!īesides the fact that I made this with more carrots than parsnips, I made this with the exact noted ingredients. When both carrots and parsnips were browning, but not yet cooked enough, I added some chicken stock. As suggested, I did saute the carrots first and when I added the parsnips, I also added a finely diced clove of garlic. I cut the carrots and parsnips into coins and half/quarter them as needed to achieve veggies about the same size. I learned it back in 2010 when my husband had open-heart surgery (we've come a long way).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |