If you have it, white pepper is nice in this combo. Empty the water out of your saucepan and then slide the cooked veggies into the pot.Īdd the Seasoning: Add in olive oil, salt and pepper. So carefully transfer the cooked carrots and parsnips. Transfer to The Food Processor: If you’re looking for a silky smooth mash, then you’ll want to opt for the food processor. Some of my parsnip coins actually started to split a bit before the carrots were fully tender. And for mashed root vegetables, it helps to control the amount of liquid in the final mash.Ĭheck For Doneness: The parsnips will get soft shortly before the carrots, but don’t worry, since they’re going to be mashed anyway, it doesn’t matter! To test if they’re tender, just use a fork to press into the carrots and parsnips. I prefer to steam veggies over boiling them. I love this organization! This Honey Roasted Parsnips and Carrots recipe was inspired while writing my latest article for them, a roundup of Roasted Root Vegetables for Fall – check it out for more ideas and links to recipes for autumn root veggies.Steam the Carrots and Parsnips. If you are craving more fall veggies check out these Maple Balsamic Roasted Vegetables, Fall Panzanella, or this Farmhouse Shepherd’s Pie with Fall Vegetables.įor those that don’t know, I contribute monthly to Produce For Kids blog. These roasted parsnips and carrots would be absolutely delicious served with Mini Honey Mustard Meatloaves or Cajun Baked Salmon Cakes. ![]() It’s all good, trust me! If you have any favorite roasted parsnip recipes, please share them with me, I would love to try more. I could not keep them from eating them right off the baking sheet!ĭon’t forget to sprinkle them with plenty of kosher or sea salt. As soon as they came out of the oven my kids gravitated toward them, first saying how good they smelled, then asking to try them. You can do this easily by cutting any long vegetable at an angle, then cutting again longways. I sliced up the carrots and parsnips into “sticks” so they were more like a finger food. We eat roasted carrots almost weekly so it was nice to change it up just slightly with these Honey Roasted Parsnips and Carrots recipe. To help my family (specifically my kids) be more open to trying a new veggie, I thought it would be helpful to pair them up with a vegetable they are very familiar with and already love – carrots. ![]() Carrots are obviously not new, but parsnips are! I’ve made them for myself before and loved their unique taste, and I couldn’t wait to try them again and try some new parsnip recipes on them. I’m really trying to change things up at home lately and introduce some new foods to my family. Summer food is fresh and fun, but fall brings in so many warm flavors to experiment with – wouldn’t you agree? It’s my favorite time of the year – fall! So much to love about fall, but for me I really do love the shift in what we are eating. I have been craving roasted veggies so much lately and was eying parsnips at the store yesterday so I remembered how much we loved them prepared this way. I originally posted this recipe in October of 2015. ![]() Pin this Honey Roasted Parsnips and Carrots recipe! Looking for new parsnip recipes? Try these Honey Roasted Parsnips and Carrots – a great way to cook up seasonal fall root vegetables.
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