Best 7 Maple Glazed Parsnips On Kale Recipes
Maple glazed parsnips on kale is a delicious and simple dish that makes a perfect side dish or even a main course. The maple syrup adds a sweet and sticky glaze to the parsnips, while the kale provides a slightly bitter and earthy contrast. This dish is also very versatile and can be customized to your liking. For example, you can add other vegetables, such as carrots or sweet potatoes, or you can use a different type of glaze, such as a honey or balsamic vinegar glaze.
Here are our top 7 tried and tested recipes!
MAPLE-GLAZED PARSNIPS ON KALE
This recipe is special to me because it allows me to use delicious farm-fresh produce in a way my family loves. -Christine Wendland, Browns Mills, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, melt 1/4 cup butter over medium heat. Add parsnips and maple syrup. Cook, uncovered, for 15-20 minutes or until syrup is almost evaporated and parsnips are caramelized, stirring frequently., Meanwhile, in a Dutch oven, melt remaining butter over medium heat. Add shallot; cook for 4-5 minutes or until tender. Add kale; sprinkle with salt. Cook and stir for 3-5 minutes or until slightly wilted. Add cider; reduce heat to low. Cover and steam for 5 minutes. , To serve, spoon kale onto a large plate; top with parsnips.
Nutrition Facts : Calories 329 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 251mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 7g fiber), Protein 5g protein.
MAPLE-GLAZED PARSNIPS AND SWEET POTATOES
Parsnips adds variety and fragrance to sweet potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces.
- On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.
- In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately.
KALE AND PARSNIPS
Make and share this Kale and Parsnips recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning.
- Add the water and ginger. Cover and simer for 4 to 5 minutes.
- Add the kale and continue cooking 4 to 5 minutes longer. Stir occasionally but keep the saucepan covered otherwise. Serve hot.
MAPLE-GLAZED PARSNIPS AND CARROTS
There's a sweet hint of spring in the vegetable medley Bill Richards drizzles with reduced-calorie pancake syrup. "I enjoy adapting recipes I find in my wife's magazines," the creative cook shares from Ironwood, Michigan. "This different side dish goes with many of the entrees I make when our family comes to dinner."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook and stir carrots and parsnips over medium heat in butter for 5 minutes. Combine the pancake syrup, orange juice, orange zest and salt; pour over carrot mixture. Cook over medium-high heat until mixture comes to a boil. Cover and cook for 6-7 minutes or until vegetables are crisp-tender. , Uncover; cook 1-2 minutes longer or until vegetables are tender and syrup mixture thickens and coats vegetables. Sprinkle with parsley.
Nutrition Facts : Calories 144 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 279mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
MAPLE-GLAZED PARSNIPS AND CARROTS
Vegetables can be caramelized on the stove or in the oven. Carrots and parsnips are oven-roasted until tender with bacon, thyme, and maple syrup, marrying sweet elements with savory ones.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees, with rack in lower third. Place parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet. Drizzle with syrup; season with salt and pepper. Toss well to combine. Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard bacon and thyme. Serve immediately.
STICKY MAPLE-GLAZED PARSNIPS WITH PECANS
Spruce up your roots by adding crunchy nuts and caramelise with sweet maple syrup
Provided by Good Food team
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 4
Steps:
- Heat oven to 220C/200C fan/gas 7. On a large baking tray, toss the parsnips with the oil and plenty of seasoning. Cook on a low shelf in the oven for 30 mins.
- Remove from oven, drizzle with maple syrup, scatter over the pecans and toss everything together. Cook for a further 5-10 mins until the parsnips start to caramelise and crisp up at the ends.
Nutrition Facts : Calories 210 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein
MAPLE GLAZED PARSNIPS AND CARROTS
A Martha Stewart Recipe I am trying for the first time and wanted to add the ingredients to my shopping list on this website.
Provided by shimmerchk
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees, with rack in lower third. Place parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet.
- Drizzle with syrup; season with salt and pepper. Toss well to combine.
- Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard bacon and thyme. Serve immediately.
Nutrition Facts : Calories 297.9, Fat 10.9, SaturatedFat 3.5, Cholesterol 15.4, Sodium 263.7, Carbohydrate 47.4, Fiber 9.3, Sugar 22.7, Protein 5.1
Tips:
- Choose fresh, young parsnips: Look for parsnips that are firm and smooth, with no blemishes or bruises. Younger parsnips will have a sweeter flavor and more tender texture.
- Peel the parsnips thinly: This will help them cook evenly and prevent them from becoming too soft.
- Toss the parsnips with oil and spices before roasting: This will help them caramelize and develop a delicious flavor.
- Roast the parsnips at a high temperature: This will help them brown and crisp up.
- Make the maple glaze while the parsnips are roasting: This will give the glaze time to thicken and develop a rich flavor.
- Drizzle the maple glaze over the parsnips before serving: This will add a sweet and sticky coating to the parsnips.
- Garnish the parsnips with chopped parsley or thyme: This will add a fresh flavor and pop of color.
Conclusion:
Maple-glazed parsnips are a delicious and easy side dish that can be enjoyed by people of all ages. They are a great way to add some sweetness and flavor to your next meal. The parsnips are roasted until they are tender and caramelized, then coated in a sweet and sticky maple glaze. The result is a dish that is both delicious and visually appealing.
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