Parsnips wasn't something that we really ate much of when I was growing up. My mom hated them. I remember her cooking them once, lightly boiled and then sliced and fried in butter. She wanted to see if her dislike for them had diminished.
It hadn't.
I loved them though, and I still do. (I know . . . what don't I love??? Well snails for one . . . and squid, but I digress.)
Parsnips.
They give soups and stews incredible flavour.
Mixed with cooked potatoes and carrots, they make lovely root vegetable mash.
Roasted in goosefat, and then glazed with honey, they are my favourite part of our Christmas dinner.
Boiled, and then glazed in brown sugar and butter, with a bit of nutmeg . . .
They make any dinner feel like Christmas.
I could eat a whole plate of these . . . and nothing else at all.
*Brown Sugar and Butter Glazed Parsnips*
Serves 4
Printable Recipe
Crispy tender parsnips glazed with butter, brown sugar and nutmeg. Delicious!!
1 pound parsnips, peeled and sliced in half
(If they are very large cut out the woody core and discard, cut into quarters)
2 TBS butter
2 TBS soft light brown sugar
salt and pepper
freshly grated nutmeg
Place the parsnips into a pot of lightly salted water and bring to the boil. Cook, just until crispy tender, 4 to 5 minutes. Drain well. Melt the butter and brown sugar together in a large skillet. Add the parsnips and season to taste with some salt, pepper and freshly grated nutmeg. Cook, stirring gently until the parsnips are lightly browned and glazed.
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