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Glazed Parsnips and Pearl Onions

  • Author: Meagan


Parsnips are one of Brock’s favorite things, so I was quite excited to find a great recipe…so great in fact,  Brock thinks we need to make it a part of Thanksgiving and Christmas dinner.  This was borrowed from the Food Network magazine – enjoy!



Glazed Parsnips and Pearl Onions

2 c. red pearl onions, unpeeled

1 1/22 lbs. parsnips, peeled and cut into similar sized, bite-sized pieces

6 thin slices of ginger

1 large sprig of rosemary

4 cloves of garlic, smashed

1 c. dry white wine AND water

2 T. sugar AND 1/2 t. salt

1 t. apple cider vinegar

3 T. cold butter AND 1 T. brandy

chopped fresh parsley for garnish


Half fill a medium pot with water and add a pinch of salt.  When it comes to a boil, add in the onions and cook for 1 minute, then drain them and rinse them with cold water – they should now be easy to trim and peel.

In a large skillet, add the parsnips, ginger, rosemary, garlic, wine, water, sugar and salt, as well as the peeled onions. Bring it all to a boil, stirring occasionally, and simmer until the liquid has evaporated and the vegetables are tender – this will take about 15 minutes – add a bit more water if needed.

Remove the ginger, rosemary and garlic – the dish can be made up ahead to this point.  When you continue, turn the heat to medium and add in the vinegar, butter and brandy.  Cook for just a couple of minutes until the parsnips have started to brown and all are heated through.  Add a splash of water to the pan and give it a swirl, then season with salt and pepper and garnish with parsley as you like.

  • Category: Parsnip


From Meagan's Kitchen

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