Best Parsnip Pilaf Recipes
PARSNIP PILAF
Slow cook basmati rice with lentils and spices, roast your veg then serve with a coriander, dill, parsley and mint salsa verde
Provided by Good Food team
Categories Dinner, Side dish
Time 1h35m
Number Of Ingredients 19
Steps:
- Soak the rice in water for 1 hr, then rinse in a sieve until the water runs clear. Heat oven to 200C/180C fan/gas 6. Bring a large saucepan of water to the boil with the stock cube in it. Add the rice and lentils, and simmer for 5 mins until just beginning to soften on the outside. Drain well.
- Toss the chunky parsnips with 2 tbsp of the oil, the orange zest, 1 tsp of the cumin seeds and plenty of seasoning in a roasting tin. Roast for 30 mins until golden, then drizzle with honey and roast for 5-10 mins more.
- Meanwhile, heat 1 tbsp of the oil in a wide flameproof casserole or deep pan. Fry the onions until softened and browned. Stir in the remaining cumin with the rest of the spices and cook for 1 min, then add the grated parsnips and raisins, and cook for 1 min more. Turn the heat right down and stir in the rice mixture and lemon zest with plenty of seasoning.
- Melt the butter and remaining 1 tbsp oil in the big saucepan you cooked the rice in. Tip in the rice mixture and roughly flatten the surface. Poke 3 steam holes in the rice with the handle of a wooden spoon. Cover the pan with a tea towel, then put on the lid. Cook for 20-25 mins more, making sure the heat stays quite low.
- To make the herb sauce, whizz all the ingredients to a salsa-like mix. Spread the rice on a serving platter, breaking up any crispy chunks from the bottom. Top with the roasted parsnips and herb sauce, and serve with some yogurt, if you like.
Nutrition Facts : Calories 326 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
ROASTED PARSNIPS AND APPLES
Surprise everyone at dinner with this savory, sweet combination.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, combine parsnips and apples. Dot with butter. Roast until parsnips and apples are tender and golden, about 30 minutes, stirring halfway through. Toss with orange zest, orange juice, and cinnamon; season with salt.
Nutrition Facts : Calories 285 g, Fat 9 g, Fiber 13 g, Protein 3 g, SaturatedFat 6 g
PARSNIP AND CELERY PILAF (WW CORE)
A quick and easy side dish to accompany any autumnal meal. It also goes very will with chicken or pork dishes that include fruits or preserves. Quick cooking brown rice makes this not only delicious but fast. If you use water chestnuts, this is WW Core.
Provided by justcallmetoni
Categories Brown Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over medium heat. Add parsnip, celery and onions, and cook 4 minutes, stirring occasionally. Do not let the vegetables brown.
- Add rice and the next 5 ingredients (rice through broth), and bring to a boil. Cover, reduce heat, and simmer 10 minutes. (Consult the package of your brown rice for exact cooking time.
- (Optional) If you are using almonds, you can quickly toast them on the stove in an untreated non-stick skillet.
- Stir in water chestnuts or almonds.
- For Vegetarian use vegetable broth option.
Nutrition Facts : Calories 148.6, Fat 2.8, SaturatedFat 0.4, Sodium 621.1, Carbohydrate 27.8, Fiber 2.5, Sugar 2.4, Protein 3.1
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