Lazy Glazed Parsnips

The often overlooked parsnip can provide a fine alternative to the usual mundane side dish and offers a good smack of fiber.  My favorite way to cook parsnips is by roasting them in a honey mustard glaze.  This Mustard and Honey Glazed Parsnips recipe on RecipeZaar is pretty much how I do it, though I always swap the honey out with some type of sugar free maple syrup and I don’t bother to remove the centers.  Personally, I don’t find the centers offensive.

Don't they look INSANELY good, Georgene?

Don't they look INSANELY good, Georgene?

Last night, I wanted to use up some parsnips I had leftover from a much more substantial veggie roasting session. However, the oven was full with Cornish Hen, and I wanted to be lazy. I came up with a perfectly suitable stove top variation.

Ingredients
3 large parsnips, sliced
1 tablespoon olive oil
salt & fresh ground pepper, to taste
2 tablespoons Dijon mustard
2 tablespoons sugar free maple syrup

Directions

  • In a small bowl, mix together the mustard, syrup, salt, and pepper to a smooth and even sauce.
  • In a medium pan, saute the parsnips in the olive oil for 5-10 minutes until tender. Add fresh ground pepper, if desired.
  • Add sauce to pan and continue to cook, stirring frequently, until parsnips are glazed to your satisfaction. About 5 min.
Fish shaped bowl not mandatory.

Fish shaped bowl not mandatory.

Parsnips are root vegetables similar to carrots but are lighter and have a more aromatic flavor. If you’d like to read more about them, Wikipedia has a good article on the topic.

How long you saute the parsnips is up to you. We like ours not quite crunchy but not mushy. If you have a preference, adjust the time accordingly. The longer you saute them, the softer they become.

All snuggled up in the pan.

All snuggled up in the pan.

I used Safeway brand sugar free pancake syrup, but just about any kind of syrup having some thickness to it should work. If you so desire, give honey or agave a try. Maltitol based sugar free syrups work great, and Smucker’s sugar free breakfast syrup would probably work fine. Perfectly Sweet has a wide array of sugar free syrups and what they call sugar free Bee-less Honey which is a fine honey replacement if you can tolerate maltitol.

If I do these the lazy way again, I will add some sliced carrots to the mix.  Carrots and parsnips go well together, as you might imagine.  The best, however, is to roast them in the oven with other Fall veggies such as beets.  Check back, as I plan to journal an all-out Autumn veggie roast very soon.  If you want something different and quick, though, this is a perfectly suitable recipe and a lovely alternative to the usual side fare.  This recipe put out 2 or 3 servings.  If you’re feeding a whole crew or want your servings bigger, just double up on the ingredients.

Shown here with a Wegman's stuffed Cornish Hen.

Shown here with a Wegman's stuffed Cornish Hen.

Find this recipe in my SparkRecipes recipe box.

Comments

  1. OMG Vicky! You use that word one more time and I swear I’ll freakin’ never ‘speak’ to you again! You are driving me INSANE!! :-)

    Now for real: I’ve never eaten parsnips, so I have no clue whether this is something I’d love or hate…but they do look good. Guess I’ll have to look them up at my local Central Market!

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