Serves 4-6
Recipe from Everyday Food
Husband-Tested
in Alice’s Kitchen
Why not change it up a
bit and serve parsnips as a side dish? Parsnips are loaded with
fiber and vitamin C. A single parsnip provides 6 grams! This is an easy dish to make and quite tasty
too. Also, try Baked Rosemary Parsnip Fries. Parsnips are a great addition to soups and stews too. Parsnips are now available at Lost River Market & Deli. Don't know how to recognize or prep a parsnip? Don't worry. Just check out the photos below the recipe.
2
teaspoons olive oil
1½ pounds
parsnips, peeled and cut into 1/2-by-2-inch pieces
1½ cups
chicken broth or vegetable broth
2
teaspoons chopped fresh sage or 1 teaspoon dried sage or thyme.
2 Tablespoons
heavy cream
Kosher salt
& freshly ground pepper
In a large
straight-sided skillet, heat oil over medium-high. Add parsnips and sauté until
lightly browned, 4 minutes. Add broth and sage and bring to a simmer. Reduce heat
to medium-low, cover, and cook until tender, 8 minutes. Uncover, increase heat
to high, and cook until the liquid is reduced by half. Stir in cream and season
with salt and pepper.
A parsnip looks like plump cream colored carrot. It is a root vegetable and available in the fall. Store parsnips in a plastic bag (like you would carrots) in the crisper drawer of the refrigerator. |
To prepare parsnips, just use a peeler and peel off the outer skin. Trim off the bottom and top, as you would a carrot. |
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