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 1/2–2 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