Best 4 Parsnips With Gorgonzola Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Parsnips with Gorgonzola is a classic combination that showcases the sweet, earthy flavor of parsnips and the creamy, tangy bite of Gorgonzola cheese. This dish can be prepared in a variety of ways, from simple roasted parsnips with crumbled Gorgonzola to more complex dishes that incorporate additional ingredients such as cream, bacon, or walnuts. No matter how it's prepared, Parsnips with Gorgonzola is sure to please even the most discerning palate, making it a perfect addition to any dinner party or special occasion meal.

Here are our top 4 tried and tested recipes!

GORGONZOLA AND PORCINI MUSHROOM RISOTTO



Gorgonzola and Porcini Mushroom Risotto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

4 cups low-sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
  • Reheat the stock to a simmer and keep warm over low heat.
  • In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.

PARSNIPS WITH GORGONZOLA



Parsnips With Gorgonzola image

A wonderful combination of sweet parsnips enhanced by the piquant taste of Gorgonzola cheese. Great as an appetizer, lunch or dinner with some crusty bread and a green salad dressed with a tart vinaigrette. I served it as a side dish with a roast of pork.

Provided by Elly in Canada

Categories     Cheese

Time 45m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 5

6 parsnips, peeled (2 pounds)
2 tablespoons butter
2 green onions, finely chopped
7 ounces gorgonzola (200g)
1/4 teaspoon fresh ground black pepper

Steps:

  • In a large pot of boiling water, cook parsnips whole in salted water until tender.
  • This will take about 20 minutes.
  • Drain, halve lengthwise.
  • In a large skillet, melt butter over medium-high heat; cook parsnips until lightly browned on both sides, about 5 - 8 minutes.
  • In a lightly greased baking dish fit parnips snugly, arrange parsnips cut sides up.
  • Sprinkle onions over top.
  • Break cheese into pieces and distribute over the parsnips; grind pepper over all.
  • Bake 500F degrees until cheese is very lightly browned, 10 - 12 minutes.
  • Serves 4 as a main course; 6 appetizers.

Nutrition Facts : Calories 229.1, Fat 20.1, SaturatedFat 12.9, Cholesterol 52.5, Sodium 745.2, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 10.8

PENNE ALLA GORGONZOLA



Penne alla Gorgonzola image

Categories     Milk/Cream     Cheese     Pasta     Vegetarian     Quick & Easy     Blue Cheese     Parmesan     Sage     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 8

1 pound penne (preferably ridged)
3 tablespoons unsalted butter
1 tablespoon thinly sliced fresh sage or 1 teaspoon dried sage, crumbled
1 cup whole milk
1/2 pound Gorgonzola dolce or Saga Blue, rind discarded and cheese cut into pieces (2 cups)
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
2 ounces finely grated Parmigiano-Reggiano (1 cup)

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.
  • While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute. Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin). Reduce heat to low and stir in pepper, nutmeg, and salt to taste.
  • Reserve 1/2 cup cooking water and drain pasta. Add pasta and parmesan to sauce, stirring to coat. Thin with a little reserved cooking water if necessary.

WHIPPED PARSNIPS WITH ROASTED GARLIC



Whipped Parsnips with Roasted Garlic image

Categories     Mixer     Garlic     Vegetable     Side     Roast     Parsnip     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 medium head of garlic
1 pound parsnips, peeled, coarsely chopped (about 3 cups)
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°F. Cut 1/4 inch off top of garlic. Discard top. Wrap head tightly in foil. Place on rack in oven; roast until garlic is tender, about 1 hour. Cool. Press garlic to release from skin. Transfer garlic to small bowl; mash.
  • Cook parsnips in pot of boiling salted water until very tender, about 25 minutes. Drain well, reserving 1/2 cup cooking liquid. Return parsnips to pot. Add cream, butter, nutmeg, and mashed garlic. Beat with handheld electric mixer until smooth, thinning with some of reserved cooking liquid if mixture is too thick. Season to taste with salt and pepper.

Tips:

  • Choose the right parsnips: Look for firm, smooth parsnips with no blemishes. Avoid any that are soft or wrinkled.
  • Peel the parsnips thinly: This will help them cook evenly and prevent them from becoming mushy.
  • Roast the parsnips until they are tender: They should be easily pierced with a fork when they are done.
  • Use a good quality Gorgonzola cheese: This will make a big difference in the flavor of the dish.
  • Serve the parsnips immediately: They are best when they are hot and crispy.

Conclusion:

Roasted Parsnips with Gorgonzola is a delicious and easy-to-make side dish that is perfect for any occasion. The parsnips are roasted until tender and then tossed with melted Gorgonzola cheese, creating a rich and flavorful dish. This dish is sure to impress your guests, and it is also a great way to get your daily dose of vegetables.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #5-ingredients-or-less     #appetizers     #side-dishes     #eggs-dairy     #vegetables     #canadian     #easy     #dinner-party     #fall     #winter     #cheese     #seasonal     #brunch     #number-of-servings     #presentation     #served-hot

Related Topics