Glazed Parsnips
serves 2-4
Parsnips are a much-maligned vegetable. Not at Cookthink, where we like to unearth their hidden charms by glazing them with a little sugar and butter. Read more about parsnips in our Root Source: Parsnips.
3-4 large parsnips, peeled and cut into 2-inch pieces
1 tablespoon unsalted butter
1 teaspoon sugar
prep: 10 minutes
total: 30 minutes
large sauté pan (with cover)
1. Peel and cut the parsnips into 2-inch pieces.
2. Heat the butter in a large sauté pan over medium heat. When it begins to melt, add the parsnips. Sprinkle them with the sugar and a little salt and pepper. Add enough water to cover the bottom of the pan by a quarter inch.
3. Cover the pan with aluminum foil or a lid. Simmer the parsnips until almost all of the liquid has evaporated and the parsnips are barely tender when pierced with a sharp knife, 10-12 minutes.
4. Remove the foil or cover from the pan and continue cooking until any remaining liquid evaporates. Then, add about 1 tablespoon of fresh water back into the parsnips -- just enough to deglaze the pan, releasing the carmelized bits at the bottom. Shake the pan to coat the parsnips with the syrupy glaze. Season with salt and pepper to taste.
