Parsnips with Sage Butter is a classic side dish that can easily be elevated to a main course. Parsnips, a root vegetable related to carrots and parsley, have a slightly sweet and earthy flavor that pairs perfectly with the nutty flavor of browned sage butter. This dish is simple to make and can be prepared in under an hour. With just a few basic ingredients, you can create a satisfying and flavorful meal that will impress your family and friends.
Here are our top 7 tried and tested recipes!
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.
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
PARSNIP HAZELNUT CAKE WITH PRALINE CREMEUX
Many years ago, when I had a bakery back in San Francisco, I made parsnip cake instead of carrot cake. Parsnips, browned butter, hazelnuts and sage are ingredients I use together often in ravioli or agnolotti pasta dishes, and I simply translated that powerful combination into a sexy dessert.
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories dessert
Time 1h20m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Add the butter to a small skillet over medium heat. Cook with the sage leaves until the butter is browned, then remove the leaves and set aside on a paper towel-lined plate. Reserve for later. Let the butter cool slightly.
- Add the eggs and sugar to a stand mixer fitted with a whip attachment. Whip on medium-high speed until it has thickened, 5 to 7 minutes.
- Add the grated parsnips, ground hazelnuts, reserved browned butter, flour, baking powder, salt and nutmeg. Fold until just combined, then pour into a 9-by-13-inch nonstick baking dish.
- Bake until golden brown, 40 to 45 minutes.
- For the praline cremeux: Add the cream cheese, almond butter, caramel sauce, oat milk and salt to a food processor. Turn on the food processor and stream in the cream until fully blended, scraping down the sides as needed.
- Pour the mixture into a bowl and refrigerate while the cake is baking.
- Spoon the cake into jars or rocks glasses, then drizzle with the cremeux and garnish with the reserved fried sage leaves.
PARSNIPS WITH SAGE BUTTER
This came from the Ladies Home Journal. I thought it looked pretty good and I love new vegetables that I have not tried yet.
Provided by Toni Boni
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. Toss together parsnips, oil and salt in shallow roasting pan. Roast until tender and golden brown, 20 to 25 minutes. Transfer to serving platter.
- In a small saucepan over medium heat, cook butter and sage until butter just begins to brown and sage is crisped, 2 to 3 minutes.
- Pour over parsnips and serve.
HERBED BUTTER PARSNIPS
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
- To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
SAGE, BACON & PARSNIP LINGUINE
Plenty of parsnips leftover from Christmas? Rustle up this easy parsnip, sage and bacon linguine for a comforting supper on cold winter nights
Provided by Rosie Birkett
Categories Dinner
Time 45m
Number Of Ingredients 13
Steps:
- Heat the oil and butter in a frying pan over a medium heat, until the butter has melted and is sizzling, then fry the sage for a minute or so until darkened and slightly translucent. Transfer to a sheet of kitchen paper using a slotted spoon. Set aside.
- Fry the capers in the pan for 1-2 mins until puffed and crisp - be careful as they may spit. Transfer to the kitchen paper with the sage using a slotted spoon.
- Add the bacon or pancetta to the pan with a drizzle of oil, if the pan is dry. Fry until the fat has been rendered out and the bacon is just starting to colour. Add the parsnips and fry for about 5 mins until softened and turning golden at the edges.
- Cook the linguine in a pan of boiling water following pack instructions, or for about 8-9 mins, until just cooked.
- Meanwhile, pour the sherry over the parsnips and bacon, and simmer until the alcohol has almost entirely evaporated. Season with salt and a squeeze of lemon juice - only a few drops, so as not to overpower the dish. Season with a good grating of nutmeg, then stir in the parmesan. Add a ladleful of the pasta water to the pan and stir until you have a creamy sauce. Drain the pasta and set aside.
- Stir the crème fraîche into the sauce and simmer until slightly reduced. Add the fried capers, sage and the linguine, then toss to combine. Heat everything together for 1-2 mins, then remove from the heat, season well with black pepper, and divide between plates. Top with extra parmesan and a grating of orange zest, if you like.
Nutrition Facts : Calories 742 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 24 grams protein, Sodium 1.8 milligram of sodium
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.
Tips:
- Choose young, tender parsnips for the best flavor and texture.
- Peel the parsnips thinly to avoid wasting the flesh.
- Cut the parsnips into uniform-sized pieces for even cooking.
- Parboil the parsnips before roasting to help them caramelize and develop a crispy exterior.
- Toss the parsnips with olive oil, salt, and pepper before roasting to enhance their flavor.
- Roast the parsnips at a high temperature to ensure they get crispy and browned.
- Make the sage butter while the parsnips are roasting for a quick and easy sauce.
- Use fresh sage leaves for the best flavor in the sage butter.
- Serve the parsnips immediately with the sage butter drizzled over top.
Conclusion:
Parsnips with sage butter is a simple yet flavorful side dish that is perfect for any occasion. The parsnips are roasted until crispy and browned, and the sage butter adds a rich, nutty flavor. This dish is sure to please everyone at the table.
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