PAN-SEARED PORK CHOPS WITH SAGE, DATES AND PARSNIPS RECI…
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
Total Time 2 hours 30 minutes
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.
CURRIED LENTIL, PARSNIP & APPLE SOUP RECIPE - BBC GOOD FOOD
This spicy soup combines red lentils, apples and parsnip for a smooth, warming soup - a low fat meal that you can make ahead and freeze
Provided by Justine Pattison
Categories Dinner, Lunch, Soup, Starter
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
- Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)
Nutrition Facts : Calories 204 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 8 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.7 milligram of sodium
More about "freezing parsnips recipes"
SLOW COOKER SPICED ROOT & LENTIL CASSEROLE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 5 hours 50 minutes
Category Dinner, Main course, Supper
Calories 333 calories per serving
- Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.
BEEF STEW RECIPES - TESCO REAL FOOD
From realfood.tesco.com
WHOLE ROASTED NEW YORK STRIP LOIN RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine american
Calories 887 per serving
- Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.
CRANBERRY SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.9
Cuisine American
- Remove from the fridge an hour before serving, see the tips section for freezing information.
BEEF STEW WITH DUMPLINGS - BEEF CASSEROLE WITH ... - DELISH
From delish.com
Total Time 3 hours 5 minutes
Category autumn, Easter, Sunday lunch, weeknight meals, winter, comfort food, main dish, meat, roasted, stews
- Preheat oven to 180ºC (160ºC Fan). Season beef with salt and pepper and roll in the flour until lightly coated. In a heavy-bottomed casserole dish over medium heat, the vegetable oil then add the beef to the pan in batches and brown all over. Transfer beef to a plate and set aside. Next, add the onion and cook slowly for 20 minutes, or until softened and slightly golden in colour. Add tomato puree to the pan and cook for a couple of minutes, followed by the red wine. Allow to bubble for a couple of minutes, scraping all the goodness from the bottom of the pan. Add beef stock and rosemary and bring to a simmer. Return beef back to the pan ensuring it’s fully covered with liquid, and braise in the oven with a lid on for two hours. To make your dumplings, combine your dry ingredients to a bowl. Add a little water and mix a dough is formed. Divide dough into 8-10 equal-sized pieces and roll in your hands to form round balls. After 1 hour and 30 minutes add the carrot, parsnip and baby onions to the stew. Mix together and add a little more water if needed to help cover the vegetables. Check seasoning at this point and adjust to taste. Place your dumplings on the top of the stew and finish in the oven uncovered for the remaining time. Leave the stew to rest for 10 minutes then serve with rich and silky mashed potato.
44 EASY SOUP RECIPES - OLIVEMAGAZINE
From olivemagazine.com
MARY BERRY EASY HOMEMADE DROP SCONES RECIPE (SCOTCH P…
From thehappyfoodie.co.uk
1. Measure the flour, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream.
2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30–60 seconds or until lightly golden brown on both sides.
3. Use the palette knife to lift the scones on to a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue more scones in the same way with the remaining, adding a splash more oil if the pan gets too dry.
4. Serve at once spread with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits.
Cook time: 2-3 minutes per batch.
Prepare Ahead:
Can be made up to 6 hours ahead and reheated to serve. Arrange in a single layer on a baking tray, cover tightly with foil and warm through in a moderate oven for about 10 minutes.
Freeze: The drop scones freeze well (see tip); defrost and warm through as above.
Mary’s Classic Tip:
* Before freezing the drop pancakes, wrap them in greaseproof paper and pack in a freezer-proof container to prevent them getting damaged edges.
FREEZING PARSNIPS: HOW TO FREEZE PARSNIPS READY FOR ...
From simplycanning.com
PARMESAN-BAKED PARSNIPS | RECIPES | DELIA ONLINE
From deliaonline.com
PARSNIP RECIPES | ALLRECIPES
From allrecipes.com
SIMPLE ROASTED PARSNIPS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
HOW TO FREEZE PARSNIPS: 10 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
WHEN CAN YOU FREEZE WHAT? OUR CHRISTMAS FREEZING TIPS
From deliciousmagazine.co.uk
ROAST PARSNIPS WITH HONEY AND THYME - EASY PEASY FOODIE
From easypeasyfoodie.com
HONEY ROAST PARSNIPS - SIDE DISH RECIPE FOR ROAST DINNER
From flawlessfood.co.uk
ITALIAN-STYLE LENTIL STEW RECIPE | VEGETARIAN RECIPES ...
From realfood.tesco.com
ITALIAN-STYLE LENTIL STEW RECIPE | VEGETARIAN RECIPES ...
From realfood.tesco.com
HOW TO FREEZE VEGETABLES (A TO Z GUIDE)
From practicalselfreliance.com
HOW TO CAN, FREEZE, DRY AND PRESERVE ANY FRUIT OR ...
From pickyourown.org
RECIPES ARCHIVES - WYSE GUIDE
From wyseguide.com
RECIPES - DINNER, APPETIZERS, SNACKS, DESSERTS & MORE FROM ...
From tasteofhome.com
VEGETABLE CASSEROLE RECIPES - TASTE OF HOME
From tasteofhome.com
OVEN-ROASTED WINTER VEGETABLES | RECIPES | DELIA O…
From deliaonline.com
INSTANT POT GUINNESS BEEF STEW RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOW TO COOK A WHOLE CHICKEN IN A SLOW COOKER: 5 EASY RECIPES
From delishably.com