If you’ve been relegating parsnips to the stock pot (their sweetness enhances both chicken and vegetable broth) or have been skipping over them altogether, you’re missing out on a hearty side-dish choice for fall evenings and winter holidays alike.
Think of parsnips as a healthy comfort food, because cooking them brings out their naturally creamy texture but without all the calories of potatoes. They’re a good source of fiber, plus they have the B vitamin folate and vitamin C. And you don’t have to turn on your oven to get all that goodness when you roast them on top of the stove with a sweet maple glaze.
- 1 pound parsnips
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped parsley or 1 teaspoon fresh thyme leaves
Peel the parsnips and cut into 2-inch long chunks. Heat a large skillet over medium heat. Add the oil and the parsnips. Sprinkle with salt and pepper and toss with tongs to coat. Cover and cook for 6 to 7 minutes over low heat, turning occasionally, until the parsnips start to brown and soften. Carefully add 2 tablespoons of water and cover to steam through, about 2 more minutes. Check for doneness. If not tender enough, cook for 2 more minutes. Add the maple syrup and vinegar, toss and cook one minute more. Sprinkle with parsley or thyme and serve immediately.
Yield: 4 side-dish servings
The University of California, Berkeley, has more on parsnips including buying tips.
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