Parsnips and Potatoes


I only discovered parsnips about four years ago.  I put them in soup and was never sure, I liked them for themselves or as another veggie in chicken soup.  Finally, one day, I roasted them with some other vegetables and found they are delicious.

 It was no big deal to put this together and enjoy it thoroughly.

 Parsnips and Potatoes

Ingredients:

 2 tablespoons unsalted butter
2 tablespoons olive oil
2 large parsnips, peeled and sliced thin
3 large shallots, thinly sliced
2 cups low-sodium vegetable broth
1 teaspoon chopped thyme
1/2 teaspoon freshly ground pepper


In a large, deep skillet, melt 2 tablespoons of the butter in the oil. 

 Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. 

 Add potatoes and cook for another 6 minute.

 Add the shallots and cook, stirring, until softened, about 2 minutes. 

 Add the broth and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips and potatoes are tender, about 8 minutes.

Remove.  Eat and enjoy.

 Linked to: See Ya at the Gumbo                  Treasure Box Tuesday      Two Cup Tuesday       In and Out of the Kitchen       Tuesday’s Table    Fat Tuesday       Hearth and Soul Hop         Simple Supper       See Ya at the Gumbo        Real Food Recipe Round Up   

Comments

  1. gluten Free A_Z BlogOctober 28, 2014 at 8:38 AM

    I know that parsnips are delicious, yet I never think of using them. I love this simple combination and it cuts down the starch from the potatoes a little too.

    ReplyDelete
  2. tammyOctober 29, 2014 at 1:08 AM

    You don't have potatoes in your list of ingredients. Is there a particular potato that you use? thank you.

    ReplyDelete
  3. Michelle BNovember 1, 2014 at 7:22 PM

    I'm the same...new to parsnips but after having them roasted I'm a fan. Have not tried them with white potatoes. Made them with carrots and sweet potatoes. Looks good!

    ReplyDelete
  4. April J HarrisNovember 2, 2014 at 7:06 AM

    My family love parsnips - they are one of our favourite vegetables. I like this idea of roasting them with the potatoes and onions, Chaya. It sounds delicious. Thank you for sharing this post with us at the Hearth and Soul hop.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more