Name: Talya Boerner: Roasted Carrots and Parsnips with Herb Butter {Foodie Friday}
Yield: 6 servings
Ingredients: 2 pounds carrots; 2 pounds parsnips; 6 Tablespoons olive oil; 3 teaspoons sea salt; 1 teaspoon freshly ground black pepper; ½ cup unsalted butter, softened at room temperature; 4 Tablespoons minced shallots; 4 Tablespoons finely chopped fresh chives; 3 teaspoons finely chopped fresh rosemary; 3 teaspoons fresh thyme; 2 cloves fresh garlic, minced

Roasted Carrots and Parsnips

I found this recipe for roasted carrots and parsnips with herb butter in a Cooking Fresh magazine years ago, and it instantly became a favorite in our family. It pairs perfectly with any holiday meal—turkey, chicken, beef, or pork—and the vegetarians will love you. No kidding.

parsnips and carrots peeled

While this is not a low calorie dish—there’s butter, y’all—carrots and parsnips are loaded with goodness including phyto-nutrients, vitamins, minerals, and both soluble and insoluble fiber. In a sea of heavy holiday dishes (many that include cream of something soup), this side will be a definite bright spot on your table.

roasted carrots and parnsnips with herb butter from talya boerner

Talya Boerner: Roasted Carrots and Parsnips with Herb Butter {Foodie Friday}

6 servings

Ingredients

2 pounds carrots
2 pounds parsnips
6 Tablespoons olive oil
3 teaspoons sea salt
1 teaspoon freshly ground black pepper
½ cup unsalted butter, softened at room temperature
4 Tablespoons minced shallots
4 Tablespoons finely chopped fresh chives
3 teaspoons finely chopped fresh rosemary
3 teaspoons fresh thyme
2 cloves fresh garlic, minced

Instructions

Preheat oven to 450 degrees.
Peel carrots and parsnips and cut into two-inch sized matchsticks for uniform roasting. (Toss all the yummy scraps into the compost.)
Since this is the most time-consuming part of the recipe, I like to do all my peeling and cutting a day in advance and store the veggies in the fridge.
Toss carrots and parsnips in olive oil. Sprinkle with salt and pepper. Transfer to a cookie sheet and roast in center oven rack.
Stir every ten minutes or so until veggies are brown and tender (but not too tender), approximately 45 – 50 minutes. Keep an eye on this. Things can happen quickly at 450 degrees.
While veggies roast, combine butter, shallot, herbs, and garlic in a small bowl and stir.
Pour herb butter over vegetables, toss to coat, and serve immediately.

Notes

Note: Leftovers are fantastic in turkey or chicken potpie A word about ingredients. You may be tempted to skip the parsnips and use only carrots. Just don’t. Parsnips add a creamy sweetness to the dish. Now, on to the shallot. Shallots are not green onions. Shallots add depth and richness, and they are sweeter than green onions. They may be hiding at your grocery store, but seek them out. And the herbs? Even though your herb garden may be finished for the year, spring for fresh ones if you can. (If you do substitute dried herbs, remember dried herbs are much more potent than fresh so adjust accordingly)

https://arkansaswomenbloggers.com/talya-boerner-roasted-carrots-and-parsnips-with-herb-butter-foodie-friday/

Roast up some carrots and parsnips with herb butter and make UR mouth happy.@gracegrits#ARWB

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Foodie Friday Feature with Text (1)

My sister has a husband who is willing to try almost any kind of food – lucky her! Or, maybe it’s lucky him, since she is one of the best cooks I know. She is not afraid to experiment, loves to create her own recipes, and she makes bread from scratch too. I’m a little jealous of her kitchen skillz. Or, more accurately, the time and inclination she has to spend in the kitchen. Feel free to join me in directing some long-distance envious thoughts to the Pacific Northwest…

When she does make amazing food, she usually sends me a text with a picture of said food, and I always vow to pull out a notebook and start creating meal plans and utilizing the dozen or so cookbooks collecting dust in my kitchen. And I do that once, maybe twice, before falling back into the same old rut.

But once in a while I throw some things together in a crock pot that are deserving of accolades and the recording of the process and ingredients. This recipe is a result of one of those times. Don’t let the color throw you off, this concoction is savory and delicious and freezes brilliantly, making it a great make-ahead option.

On top of this soup being delicious, it is super simple and inexpensive to make. So, let’s get to the serious business. And feel free to share photos on social media when you make it yourself – you deserve to be on the receiving end of envious thoughts just as much as my sister.

Foodie Friday Image 1

Creamy Lentil Soup with Sweet Potatoes and Parsnips

2015-01-20 14:23:37

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Ingredients

1 ½ cups yellow lentils
2 cups diced sweet potato
½ cup diced parsnips
1 clove garlic, riced or smashed and finely chopped
1 teaspoon salt
1 teaspoon curry powder
¼ teaspoon paprika
¼ teaspoon pepper
½ teaspoon allspice
2 cups vegetable broth (chicken broth can be substituted, if desired)

Instructions

Soak the lentils as directed on the package, preparing for cooking. (I used yellow lentils, but any color is fine.)
Drain the lentils and put them into a slow cooker with all of the remaining ingredients.
Cook on your slow cooker’s low setting for six to eight hours, until lentils and other veggies are soft and mashable.
Ladle soup into a blender or food processor and puree until smooth – it should only take a few seconds. Be sure to put the lid on the blender, even if it’s making a weird noise. Trust me on this. Depending on the size of your blender, you might have to do this step in a couple of batches.
Serve your soup in a lovely handmade or vintage bowl, sprinkle with a little Parmesan cheese, and enjoy it with some crusty bread.
If you prefer your vegetables with a little more protein, add some sausage to the mix, but it is thick and savory enough to satisfy most folks without.

By Laurie Marshall

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Enjoy!

lauriemarshall

In addition to her love for a perfectly turned phrase, Laurie Marshall has a passion for reusing and repurposing, and may get a little too excited about power tools and the wall of paint chips at her local home improvement store. She graduated from the BA program in Creative Writing at the University of Arkansas in 2007 at the ripe old age of 39, and after spending six years working at a desk job (that she loved!), she took the leap and began her freelancing career. Her work has been published on VisitRogersArkansas.com, TasteArkansas.com, NWAMedia.com, and in AY Magazine and Do South, among others. @LaurieMMarshall

Laurie lives in Northwest Arkansas where her mother was a majorette in the high school band and her grandmother inspired her love for homemade and handmade. She is spoiled by the availability of locally-grown foods in her community. Being the decision-maker for dinner every night wears her out, but, thanks to Food Network, she still enjoys experimenting with new flavors and concoctions. She prides herself on the fact that no one has gotten ill after eating her food.

Tag: parsnips

Talya Boerner: Roasted Carrots and Parsnips with Herb Butter {Foodie Friday}

Getting to Know Your ARWB Foodies

Laurie Marshall: Lentil Soup with Sweet Potatoes and Parsnips