In the kitchen this Meatless Monday, we’ve got a recipe for Glazed Parsnips, as well as growing, storage and preparation tips from our Vermont Fresh: A Fruit and Vegetable Handbook.
Gisele Hodgdon, a volunteer cooking, tasting and testing recipes out of the Vermont Fresh Handbook worked on this one. Her comments are below in italics.
(adapted from Rombauer et al: The Joy of Cooking)
- 5 medium parsnips
- 1 cup water
- 3 tablespoons butter
- 1 tablespoon sugar
- 1 teaspoon salt
- ¼ teaspoon pepper
- Handful chopped parsley (optional)
- Using a vegetable peeler, strip the skins from the parsnips. Trim both the root and stem ends. Cut in half crosswise, then cut all of the large halves lengthwise down the middle. If any of the parsnips have a dark yellow, woody-looking core, pry it out with the tip of a knife (this should not be necessary unless the parsnips are overly mature).
- In a large skillet over medium-high heat, combine the remaining ingredients and stir together. Add parsnips. Bring to a gentle boil, then reduce heat, cover, and simmer until tender, 10 to minute 15 minutes.
- Uncover the skillet, increase the heat to high, and boil, stirring often, until the liquid has been reduced to a syrupy glaze that clings to the roots. Watch constantly and be careful not to scorch the veggies.
- Sprinkle with chopped parsley if desired and serve immediately.