Glazed Turnips and Parsnips with Maple Syrup

Photo by Meredith M.
Adapted from marthastewart.com

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Adapted from marthastewart.com

Ingredients

  • 1

    tablespoon vegetable oil, such as safflower

  • 1

    pound parsnips, peeled and cut into 1-inch lengths (halved if thick)

  • 1

    pound turnips, peeled and cut into 1-inch wedges

  • 1

    cup canned reduced-sodium chicken broth or water

  • 1/2

    cup pure maple syrup

  • 2

    tablespoons red-wine vinegar

  • Coarse salt and ground pepper

  • 2

    tablespoons unsalted butter

  • 2

    sprigs fresh rosemary

Directions

In a large skillet, heat oil over medium-high. Add parsnips and turnips; cook, stirring once, until beginning to brown, 2 minutes. Add broth, pure maple syrup, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until parsnips and turnips are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining). Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

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