WILD PARSNIP RECIPES
CURRIED PARSNIP SOUP RECIPE: HOW TO MAKE IT
“My mum used to make this recipe at home in England, where parsnips are more widely used than here. It’s very aromatic and has a nice bite from the curry and pepper.” Julie Mathieson – Bristol, Tennessee
Provided by Taste of Home
Categories Lunch
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.
Nutrition Facts : Calories 113 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 513mg sodium, CarbohydrateContent 20g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 5g protein. Diabetic Exchanges 1 starch
CRANBERRY WILD RICE PILAF RECIPE: HOW TO MAKE IT
This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. —Pat Gardetta, Osage Beach, Missouri
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 15 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.
Nutrition Facts : Calories 166 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 382mg sodium, CarbohydrateContent 30g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 5g protein. Diabetic exchanges 2 starch
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