Thursday, September 5, 2013

Creamy Braised Parsnips with Sage

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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