Cider-Glazed Root Vegetables with Pomegranate and Cilantro

Cider-Glazed Root Vegetables with Pomegranate and Cilantro
Caramelized vegetables with a lightly sweetened glaze. The ruby red pomegranate seeds and chopped fresh cilantro added an additional flavor boost.
Serves: 8
Ingredients
  • 4 tablespoons unsalted butter
  • 1 pound carrots, peeled and cut into ½-inch pieces
  • 12 ounces parsnips, peeled and cut into ¾-inch pieces
  • 12 ounces turnips, peeled and cut into ¾-inch pieces
  • 3 shallots, peeled and halved
  • 2½ cups hard cider
  • 3 tablespoons sugar
  • Salt and pepper
  • 1 Granny Smith apple, cored, halved, and cut into ½-inch pieces
  • ¼ cup pomegranate seeds
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons cider vinegar
Directions
  1. Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add carrots, parsnips, turnips, and shallots and cook until lightly browned, about 5 minutes. Add cider, sugar, 1½ teaspoons salt, and remaining 3 tablespoons butter and bring to boil. Reduce heat to medium-low, cover, and cook until vegetables are just tender, 7 to 10 minutes, stirring occasionally.
  2. Uncover, increase heat to medium, and cook until vegetables are fully tender, about 13 minutes, stirring occasionally. Stir in apple and continue to cook until cider is syrupy and apple is just tender, about 2 minutes longer. Off heat, stir in pomegranate seeds, cilantro, and vinegar. Season with salt and pepper to taste. Transfer to serving dish and pour any remaining glaze over vegetables. Serve.
Notes
If you prefer to use an equal amount of non-alcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.
You could also leave out the pomegranate seeds and substitute 2 tbsp fresh tarragon for the cilantro.

 

Chicken Thighs with Root Vegetable Hash

Chicken Thighs with Root Vegetable Hash
(See Note at bottom for Cuisinart Convection Steam oven directions.) Winter is the peak season for rutabagas, turnips, and parsnips. Their strong flavors mellow with cooking. The bacon and fresh herbs adding an unbelievable yumminess
Source:
Serves: 2 to 3
Ingredients
  • 1 tablespoon vegetable oil
  • 4 to 6 skin-on, bone-in chicken thighs
  • Kosher salt and freshly ground pepper
  • 3 slices thick-cut bacon, chopped
  • 2 ounces cremini mushrooms, quartered
  • 2 carrots, peeled and cut into 1-inch pieces
  • 1 parsnips, peeled and cut into 1-inch pieces
  • 1 turnip, peeled and cut into 1-inch pieces
  • ½ red onion, chopped
  • 1 tablespoons chopped fresh parsley
  • 1 teaspoons fresh thyme
  • 1 teaspoon Apple Syrup with Maple & Cinnamon or just Maple Syrup
Directions
  1. Preheat the oven to 375 degrees F. Heat 1 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and a few grinds of pepper. Add to the skillet skin-side down and cook until golden, about 5 minutes. Pour off most of the fat from the skillet; transfer the skillet to the oven (do not flip the chicken). Roast 5 minutes, then flip the chicken and roast until cooked through, about 15 more minutes.
  2. Meanwhile, cook the bacon in the l in a large pot or pan over medium-high heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels, reserving the drippings in the pot.
  3. Add the mushrooms, carrots, parsnips, turnips, red onion, 1 tablespoons water, ½ teaspoon salt, Apple or Maple Syrup and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 12 minutes. Return the bacon to the pot along with the parsley and thyme. Serve the chicken with the vegetables.
Notes
For Cuisinart Convection Steam oven directions:

After browning the chicken in the pan place the pieces skin up on top of the boiling/steaming rack fit into the baking pan. Put in the oven with the rack in the lower position. Set to bake steam at 450° F for 15 minutes or thighs reach an internal temperature of 180° F

Roasted Rosemary Caramelized Parsnips Carrots (Cuisinart Steam Convection Oven)

Roasted Rosemary Caramelized Parsnips Carrots
For Regular oven directions see note at the bottom of the recipe.
Love that these few ingredients come together into something much more than the sum of their parts.
Source:
Serves: 4
Ingredients
  • ½ lb. parsnips, peeled, halved lengthwise, and halved again crosswise
  • ½ lb. Carrots peeled, halved lengthwise, and halved again crosswise
  • 1 tablespoons unsalted butter, melted
  • 1 tablespoons olive oil
  • ⅛ cup apple cider or unfiltered apple juice
  • ½ tablespoon apple cider vinegar
  • ½ tablespoon chopped fresh rosemary
  • Sea salt and freshly ground black pepper to taste
Directions
  1. Place the parsnips & carrots s on the baking pan in a single layer. Drizzle with melted butter, olive oil, apple cider, and vinegar. Sprinkle with rosemary, salt, and pepper and toss to coat.
  2. Place on lower rack in the Cuisinart Steam Convection Oven. Set oven to bake steam, Temp at 450° F for 20 minutes or until they are tender and caramel-colored.
  3. Remove the parsnips & carrots from the oven, season with additional rosemary, salt and pepper, and serve immediately
Notes
To bake in conventional oven:
1. Preheat oven to 400 degrees.
2. Place the parsnips on a large baking sheet with sides. Drizzle with melted butter, olive oil, apple cider, and vinegar. Sprinkle with rosemary, salt, and pepper and toss to coat.
3. Spread the parsnips in a single layer on the baking sheet. Roast, stirring or shaking the pan occasionally, for 30 to 35 minutes, until they are tender and caramel-colored.
4. Remove the parsnips from the oven, season with additional rosemary, salt and pepper, and serve immediately

Country French Chicken (Cuisinart Steam Convection Oven)

 

Country French Chicken (Cuisinart Steam Convection Oven)
This is the ultimate winter comfort dish, to prepare as well as to eat. We add steam to an otherwise dry oven and the results are amazing!
Source:
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 chicken leg ( 4 pieces)
  • ½ teaspoons sea salt
  • ½ teaspoon black pepper
  • 1 teaspoons poultry seasoning
  • 1 medium onions, peeled and quartered
  • 1 large carrot, halved lengthwise and sliced to 2 inch pieces
  • 1 parsnips, peeled halved lengthwise sliced to 2 inch pieces
  • 3 sprigs thyme
  • 1 bay leaf
  • ⅓ Cup natural apple cider
  • ⅓ Cup chicken stock
  • ⅓ Cup dark beer or ale
Directions
  1. Wash and pat dry the chicken. Season the chicken with salt, pepper and poultry seasoning. Scatter the onion, carrot, parsnips, thyme, and bay leaf in the Baking tray. Pour the apple cider, chicken stock and beer over the vegetables. Nestle the chicken on top of the vegetables.
  2. Place the Pan on the lower rack in the Cuisinart Convection Steam Oven, select Bake Steam, oven temperature at 450° F. set the Time for 35 minutes or cook until juices run clear or an internal temperature of 165°F.

Roasted Harvest Vegetables

Roasted Harvest Vegetables
A medley of carrots, onions, parsnips and squash gets a subtle sweet and spicy boost from nutmeg
Source:
Serves: 10⅔ cup servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ teaspoon McCormick® Sage, Rubbed
  • 1 teaspoon Lawry's® Seasoned Salt
  • ½ teaspoon McCormick® Black Pepper, Ground
  • 3 tablespoons olive oil
  • ½ teaspoon McCormick® Nutmeg, Ground
  • 2 cups cut-up red potatoes, chunks
  • 1½ cups cut-up carrots, chunks1½ cups cut-up red onions, chunks
  • 1½ cups cut-up butternut squash, chunks
  • 1½ cups cut-up parsnips, chunks
Directions
  1. Preheat oven to 450 F . Mix seasoned salt, pepper, nutmeg and sage in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.
  2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
  3. Bake 30 to 35 minutes or until vegetables are tender and golden brown.
  4. For Sweet & Savory Roasted Harvest Vegetables: Prepare as directed, using 1 tablespoon packed brown sugar, 1 teaspoon McCormick® Ground Cinnamon, ½ teaspoon each McCormick® Ground Ginger and salt, and ¼ teaspoon McCormick® Ground Nutmeg for the seasoning mixture.
Nutrition Information
Calories: 100 Fat: 4 g Carbohydrates: 15 g Sodium: 165 mg Fiber: 3 g Protein: 1 g Cholesterol: 0

 

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