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Simple Glazed Parsnip Cooking Recipes

Glazed Parsnip


Like their cousin, the carrot, parsnips is one of the types of greens that are delicious and sweet when cooked in a mixture of butter and sugar until it reduces to a shiny glaze. If you have someone at home who dreads the parsnip, like my grandmother did this is the perfect way to introduce him or her to parsnip really. I once had these with a piece of delicately poached turbot and have also served them with poached salmon.


Makes 6 to 8 servings

  • 2 to 3 pounds young parsnips without cores, trimmed, cut into 1 inch chunks, simmered in salted water to cover until crisply tender, 4 to 5 minutes, drained, and cooled

  • 2 tablespoons butter

  • Salt and freshly ground black pepper to taste

  • 2 tablespoons sugar

  • 3 tablespoons chopped fresh parsley

  1. Slip the skins off the cooled parsnips and discard. Cut the parsnips into shapes, such as coins or matchstick strips.

  2. Melt the butter in a medium size heavy skillet over low heat. Stir in the parsnips. Season with salt and pepper. Sprinkle with sugar. Cook gently, stirring occasionally until tender and coated with the pale golden glaze, 6 to 8 minute cook times. Serve very hot, garnished with the parsley.

  3. Variation: substitute carrots for half of the parsnips. Season with 1/2 teaspoon ground ginger. Serve with roast lamb or veal.

More about Simple Parsnips Cooking Recipes


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