Time 35m Number Of Ingredients 6 Steps:
Add the olive oil carrots and parsnips to a large skillet over medium-high heat. Sauté the vegetables until they are beginning to brown and caramelize; approximately 10-12 minutes. Add the butter, salt, and pepper. Heat a few more minutes until fork tender. Serve.
Time 35m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Heat oil in large skillet over medium-high heat. Add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips. Sprinkle with salt and pepper to taste. Saute until vegetables are beginning to brown at edges, about 12 minutes. You can do the above a day ahead of serving and cover and chill in refrigerator. Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes. Check taste to see if more salt and/or pepper is needed if desired.
Yield Makes 8 servings Number Of Ingredients 7 Steps:
Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill. Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.
Time 1h Yield 8 servings Number Of Ingredients 6 Steps:
Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary. Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.
Time 25m Yield 6 servings. Number Of Ingredients 7 Steps:
Place parsnips in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-18 minutes or until crisp-tender. Drain. , Meanwhile, in a large skillet, saute the carrot, celery and onion in butter for 6-7 minutes or until crisp-tender. Add the parsnips, salt and pepper; cook and stir for 4 minutes or until vegetables are tender.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Slice parsnips as thin as possible. Use a mandoline if you have one, on the thinnest setting. Heat olive oil in a large skillet. Add parsnips, garlic, spices, and salt. Saute on medium to low heat until parsnips become tender and transparent. The parsnips have a tendency to absorb the oil, so be prepared to add a little more if the parsnips begin to stick to the bottom. Do not cook too fast. You want them to get thoroughly cooked without getting burned. When the parsnips begin to look done, add the butter and sugar. Continue to saute until slightly browned.
Yield Serves 4 Number Of Ingredients 6 Steps:
Trim stalks and cut fennel bulb lengthwise into 1/4-inch-thick strips, discarding core. Cut carrots into 1/4-inch-thick sticks. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fennel and carrots with salt to taste, stirring occasionally, until they begin to brown. Add wine, water, and sugar and simmer, covered, 5 minutes. Boil, uncovered, stirring occasionally, until liquid is evaporated and vegetables are tender. Season with salt and pepper.
Time 35m Yield 6 Number Of Ingredients 8 Steps:
Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.
More about “sauteed parsnips and carrots recipes”
Time 50m Yield 2 Number Of Ingredients 6 Steps:
Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 195 degrees F (95 degrees C). Set timer to 30 minutes. Cut the ends off the parsnips and peel. Cut a 2-inch piece off the smallest part of the parsnips and remaining parsnips into equal-sized pieces. Place into a resealable bag, making sure that all pieces are laying flat and are not overlapping. Add salt and olive oil. Remove all air from the bag by using the water immersion method or a vacuum sealer. Lower the bag into the pot once the temperature has reached 195 degrees F (95 degrees C). When the timer on the sous vide reads 10 minutes, melt butter in a small skillet over low heat. Add thyme sprigs and simmer for 10 minutes. Remove bag from the pot and take out parsnips. Remove thyme from skillet and season butter with nutmeg. Turn up heat to medium-high and add parsnips. Cook until parsnips are lightly browned, 2 to 3 minutes.
