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Classic Pork N' Parsnips Recipe

Classic Pork N' Parsnips Recipe


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Pork N' Parsnips

Here is a classic and delicious recipe for pork and parsnips. This recipe has been adapted from a recipe first published in the spring 1948 issue of Good Housekeeping Magazine.

Ingredients

  • 1 Pound pork shoulder, cubed
  • 1/2 Pound potatoes
  • 1/4 Teaspoon pepper
  • 1 Pound parsnips
  • 1/4 Teaspoon paprika
  • 1 medium-sized onion, chopped
  • 2 chicken bouillon cubes
  • 1 8-ounce can of peas
  • 1 Teaspoon salt

Servings4

Calories Per Serving446

Folate equivalent (total)110µg28%

Riboflavin (B2)0.4mg24.6%


Classic roast pork

Preheat the oven to 190°C, fan 170°C, gas 5. Carefully wipe the skin of the pork dry, using kitchen paper, and rub the salt into the scored skin.

Weigh the joint and calculate the cooking time allowing 30 minutes per 500g, plus an extra 30 minutes. Set the joint on a rack over a roasting tin, put in the oven and roast for 30 minutes. Reduce the temperature to 170°C, fan 150°C, gas 3, and continue cooking for the remaining calculated roasting time. Once cooked, remove from the oven and let rest for at least 15 minutes, covered in foil to keep warm.

While the pork is resting, make the gravy. Spoon any excess fat out of the roasting tin then place it on the hob. Sprinkle over the flour and cook, stirring, for 1 minute. Add the cider or vegetable stock and sugar, and bring to the boil, stirring and scraping all the delicious meaty residues from the bottom of the tin. Let the liquid bubble for a minute or so, then strain and serve with the pork &ndash remove the crackling first to make carving easier.

Cook&rsquos tip: moisture is the enemy of crunchy crackling, so keep the skin completely dry. Resist the temptation to oil the skin first &ndash simply rub in a teaspoon of coarse salt &ndash and don&rsquot baste it during roasting.


Leftover pork curry

As with any cut of meat, popping pork into a curry is a brilliant way to use up leftovers. This delicious pork curry recipe is a family favourite, thanks to it’s great taste and affordable ingredients. It can be on the table in less than an hour – perfect for a mid-week family meal.

Get the recipe: Pork curry

Image credit: Getty Images

Recipe Summary

  • cooking spray
  • ⅓ cup brown sugar
  • ⅓ cup all purpose flour
  • ¼ cup Dijon mustard
  • 3 pounds pork loin, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 ⅓ cups chicken broth
  • 1 cup dry sherry
  • 3 pounds sweet potatoes, cut into 1-inch cubes
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed dried rosemary
  • ¼ teaspoon thyme
  • salt to taste

Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.

Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.

Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.

Bake in the preheated oven for 50 minutes uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.


Classic Pork Stew

I’ve got lots of free time for the next little while. My day job takes me to the Centers for Disease Control and Prevention where I am an IT consultant. While our dysfunctional government plays politics, hundreds of thousand of government workers are furloughed and facing uncertainty in their lives. I have a choice in dealing with these unfortunate circumstances. I can be angry and complain or I can cook. I’m choosing to cook!

Blogging requires a big chunk of my time in what is already a very full life. Juggling a relationship, work, dogs, friends, and a social life can be a challenge. The last couple of weeks have been unusually intense and I’ve only been able to fit in two posts in two weeks. I’m making the best of a bad situation and using this time off to catch up.

I always get a burst of energy with the change of seasons, and as I think about fall foods and flavors, visions of pumpkins, sweet potatoes, winter squash, cinnamon, soups and stews all start to dance around in my head. I’ve always been a fan of beef stew but pork is probably my favorite meat, so for this recipe, I’m using the “other white meat”.

In the recipe, I say that you can use your favorite cut of pork. However, since the meat will be braised for 45 to 55 minutes, I would recommend against using too lean a cut of pork. A lean cut will end up being a little dry and the fat from a less lean cut will flavor the stew. This stew made a great and hearty meal for a cool and rainy Sunday night.


  • 1kg (2lb 4oz) parsnips, quartered
  • 100ml (3½ fl oz) olive oil
  • 3tbsp runny honey
  • 4tsbp wholegrain mustard

Preheat the oven to 200°C (400º, gas mark 6).

Bring the parsnips to the boil in lightly salted water and simmer for 5 mins. Heat the oil in a large roasting tin until smoking.

Drain the parsnips and add to the oil. Coat well, put into the preheated oven next to the potatoes and roast for 40 mins, until crispy. Mix the honey and mustard and pour over the parsnips, then crisp in the oven for a further 5 mins.


Sausage, parsnip and onion roast recipe

A very simple and pleasing combination &ndash one that you can serve straight from the roasting tray.

This works pretty well with potatoes instead of the parsnips &ndash particularly a waxy, salady variety, like Charlotte or Pink Fir Apple, that can be roasted whole in their skins.

Ingredients

  • 6 parsnips
  • 3 medium onions (red, white or a mixture)
  • 1 tbsp olive or rapeseed oil
  • 1 tbsp garam masala
  • 12 pork sausages
  • 50 g unsalted butter
  • 12 sage leaves (optional)
  • 1 tsp thyme leaves (optional)
  • 1 pinch sea salt and freshly ground black pepper
  • 6 parsnips
  • 3 medium onions (red, white or a mixture)
  • 1 tbsp olive or rapeseed oil
  • 1 tbsp garam masala
  • 12 pork sausages
  • 1.8 oz unsalted butter
  • 12 sage leaves (optional)
  • 1 tsp thyme leaves (optional)
  • 1 pinch sea salt and freshly ground black pepper
  • 6 parsnips
  • 3 medium onions (red, white or a mixture)
  • 1 tbsp olive or rapeseed oil
  • 1 tbsp garam masala
  • 12 pork sausages
  • 1.8 oz unsalted butter
  • 12 sage leaves (optional)
  • 1 tsp thyme leaves (optional)
  • 1 pinch sea salt and freshly ground black pepper

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 55 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 200°C/Gas 6. Peel the parsnips and quarter them from root to tip. If they have very coarse, woody cores, cut them out.
  2. Peel the onions, but leave the root end intact. Cut each onion from root to tip into quarters or eighths, depending on size. Place the parsnips and onions in a roasting tin, trickle over the oil, sprinkle with the garam masala and season well with salt and pepper. Cover the tin tightly with foil and cook in the oven for 30 minutes or until the onions are tender.
  3. Lightly brown the sausages in a frying pan over a fairly high heat for 3-4 minutes.
  4. Take the roasting tin from the oven and remove the foil. Add the sausages to the tin, dot the butter around and scatter over the sage leaves and thyme, if using. Return to the oven and roast, uncovered, for about 20 minutes until the sausages are cooked and everything is golden and starting to caramelise.

Recipe taken from Hugh&rsquos Three Good Things, by Hugh Fearnley-Whittingstall. Text by Hugh Fearnley-Whittingstall, 2012. Photographs by Simon Wheeler, 2012. Published by Bloomsbury Publishing Plc, 2012.

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Like others, I had to roast the parsnips for much longer before I even began to see the colouration I expected, let alone texture. The flavours work well together, though I don't think it needed anywhere near that much butter,

Added potatoes and carrots to the parsnips for Christmas Eve Dinner and It. Was. Wonderful.

This dish is wonderful on many levels. It's absolutely delicious and it's very simple to prepare. Even though it's roasted, it almost seems like parsnip fries. We love parsnips, but even people who think they don't like them will like this dish. It was perfect as is, but next time I might try it with rosemary instead of thyme, just to see the difference.

Once again to the parsnips! A lovely side dish. I haven't made it in 4 or 5 years, but two of my guests are vegetarians so these'll go quickly. Since one of the two is a Vegan, I'll substitute a margarine concoction or olive oil for the butter.

Too easy and so incredibly delicious. I am not a huge parsnip fan but I ate all available. Like many others, I kept them in the oven longer than suggested, and they were even more thoroughly carmelised on the outside and fluffy on the inside and were delicious.

Simple and delicious. I also added butternut squash, red onion, sweet potato and some cloves of garlic. Fresh thyme and rosemary were key IMO. Cooked 2 hours at 325 with my turkey & they came out nice and caramelized.

Made this today for T-giving side dish--everyone liked it, no one (including me) had ever had parsnips before. Glad we gave them a try! I followed the recipe exactly, and I must say that the most time consuming thing was trying to get them cut up to matching size. I used a 9 x 13 pan, and I cannot imagine that you could use anything smaller and fit all in one layer. Took 40 mn to roast, not 30, and I did not cut large. I gave only 3 forks because it was good, but not so outstanding that I couldn't stop eating it or anything :)

This was also my first time trying parsnips. They were delicious! I really appreciated the sweet caramel flavor that came from the brown sugar. It went really well with the duck I served for thanksgiving.

This was my first time roasting parsnips, and they turned out very good. I used dried thyme instead of fresh, cut the parsnips in pencil-sized pieces, and baked at 375F for an hour, alongside a 3- pound free range chicken. I served it with salad, and the sweetness of the parsnips complimented really well the chicken, and the balsamic in the salad dressing.

Loved it! Added garnet yams with the parsnips and a pinch of nutmeg for a little spice. My husband loved it.

Nice combination of flavors earned a thumbs up from my foodie husband! Did have to roast the parsnips about 15 minutes longer than the recipe called for, though. Maybe my parsnips were too big.

I will be making this dish again! I followed the recipe to a tee. I made it when my sister came over for dinner, and she hates parsnips and gobbled this up. It is just a side dish so it isn't spectacular, but still a great recipe. As other reviews said, it would be suitable for holiday get togethers.

Another parsnip dish my family gobbles up. I loved seeing the message from the reviewer whose kids eat parsnips and brussels sprouts. definately doing something right!

Love this recipe. Works well with sweet potatos too.

At the suggestion of another reviewer, I added a few carrots for additional color. Spectacular fall side dish! Perfect for entertaining, as the vegetables can be prepped ahead of time and the last minute work is quick and easy. Very impressive in both appearance and flavor will definitely make again!

Really good. I will make these again. Sweet and spicey and nutty.

Simple delicious dish! Mine cooked perfectly in the stated time. I made sure they were all about the diameter of a pencil - or maybe a little bigger. Might add more thyme next thyme (hehe) but definitely making this again and again.

This was tasty but took about an hour for the parsnips to cook. Iɽ test this out before making for company.

This recipe is easy to make and delicious! It was a huge hit at Thanksgiving. I am making it again for Christmas.

I made this for Thanksgiving dinner yesterday and everyone loved it. I was asked for the recipe by several people. I did add carrots for color and do believe it enhanched the dish. Try it!!

Absolutely beautiful and delish. We had it for Thanksgiving and it was a nice compliment to the traditional side dishes. I'll be making this at home with some carrots thrown in, and a little less thyme.

Loved it. Cooking time was too long though or maybe my parsnips were small. Great way to make a difference with a vegetable.

This dish was wonderful! I always thought parsnips would be awful, but now that I have tried them, they will be a staple for us. I added carrots as I only bought three parsnips. As much as I like the flavor of thyme, the next time I make these I will cut back on it as it seemed to overpower the taste of the vegetables. Ironically, I own the cookbook this recipe came from, but never thought to check there!

This was great at Thanksgiving dinner -- the right flavor the right complement to heavy turkey, stuffing, sweet potatoes and also looked attractive and appealing. (Fresh thyme improved flavor, appearance.) Tasted great, easy preparation. The only problem is the reaction of others when you say "parsnip." This vegetable needs a new name. Earth oyster? Poor man's truffle? Whiteroot?

I'm just midway through making this - did some advance prep for Thanksgiving. Anyway, we'll see how the final thing turns out, but FYI the sauce is utterly gorgeous. just butter, balsamic vinegar and dark brown sugar. I promptly made another batch that I'll either use to overglaze the parsnips during cooking or I may baste the goose I'm cooking with it (just brush the outside skin) toward the end of the cooking time. I had no idea these flavors would meld so well. It's a spoon-licker for certain.


Cornish Pasty Recipe

Cornwall's contribution to the world of meat pastries is a simple hand pie filled with meat and root vegetables. Although the Cornish Pasty Association has strict rules regarding what exactly can go in an official Cornish pasty (beef, turnip, potato and onion), on this side of the pond it's safe to add a few extra ingredients other than the essentials. Traditionally, this pie is meant to eat standing on a lunch break, but add a pot of tea or some strong ale and light green salad and these humble pasties can be the cornerstone of an excellent brunch.

Pasties can be made a day before and simply warmed in a low oven before guests arrive. And if you happen to make a batch of these for one (or two) people, packing a leftover pasty as a lunch can help your week start off right. The vegetables that are included in this version of a pasty are based on what I keep in my kitchen, but if you happen to have turnips, rutabaga or even Brussels sprouts, give those a try in your pasty. Make sure to chop the ingredients in evenly sized pieces so that they all cook evenly.


In a large frying pan, melt the butter over medium heat and make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 minutes or until soft and translucent.

Turn the heat up ever so slightly and add the mashed potato and all of the chopped-up leftover vegetables. Add the chopped meat if using. Fry for at least 10 minutes, turning everything over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning.

Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper.

Serve with either a fried or poached egg on top. Enjoy.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

Recipe Variation

  • Make bubble and squeak patties. Mix the potato and vegetables, form into small patties, and fry until crisp on both sides.

How to Store and Freeze

  • Store leftover bubble and squeak in an airtight container in the fridge for up to three days.
  • Leftovers can be stored for longer in a heavy-duty zip-top bag in the freezer. Squeeze all of the air out and freeze for up to a month. To reheat, let defrost in the fridge overnight, then reheat in a skillet with a little oil until crisp and warmed through.

Why Is It Called Bubble and Squeak?

The origins of the name bubble and squeak are not known, but there is a reference in the "Classical Dictionary of the Vulgar Tongue" from 1785: "Bubble and squeak is beef and cabbage fried together. It is so-called from its bubbling up and squeaking while over the fire."

How Do You Keep Bubble and Squeak From Falling Apart?

A good base of leftover mashed potatoes should help to keep your bubble and squeak glued together. If the mixture is a little loose and falling apart, try adding a sprinkle or two of flour.



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