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.
ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC
Parsnips are carrots' sweeter cousins, with a rich, nutty flavor. Though they don't pack the beta-carotene that their orange relatives offer, they're a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it's worth it.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 9 grams
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 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
ROASTED PARSNIPS WITH SAGE
Make and share this Roasted Parsnips With Sage recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 262, Fat 10.9, SaturatedFat 1.6, Sodium 313.7, Carbohydrate 41.3, Fiber 11.4, Sugar 10.9, Protein 2.8
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.
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