honey glazed parsnips with ginger - jack bishop

[Guest guest]

we had this last night with real ginger and a pear mixed in. Added slivered

almonds, chopped fresh parsley - served with pasta (smile)

 

 

* Exported from MasterCook *

 

Honey Glazed Parsnips With Ginger

 

Recipe By :Vegetables Every Day by Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds parsnips

1 tablespoon unsalted butter

1 cup vegetable stock

2 tablespoons honey or maple syrup

1/2 teaspoon ground ginger

salt

freshly ground black pepper

 

1. Peel the parsnips and cut into 1-inch chunks. Core the large parsnips before

cutting. (see tip)

 

2. Melt the butter in a large saute pan over medium heat, Add the parsnips and

cook just until coated with butter, about 1 minute. Add the stock, honey,

ginger, and salt and pepper to taste. Bring the liquid to a boil. Reduce the

heat, cover the pan, and simmer, stirring once, until the parsnips are tender,

10 to 12 minutes.

 

3. Remove the cover, raise the heat, and boil briskly until the liquid in the

pan reduces to a thick glaze, about 2 minutes. Adjust the seasonings and serve

immediately.

 

TIP - Small, young parsnips are tender. Larger parsnips will probably have a

tough woody core that needs to be removed. You can see the core when you cut

open the parsnips. To remove the core, quarter the parsnips lengthwise and then

use a paring knife to shave off the portion of the core that is attached to each

quarter.

 

VARIATION: replace powdered ginger with fresh ginger root to taste. Add slivered

almonds and garnish with fresh herbs.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 141 Calories; 3g Fat (18.0% calories from

fat); 3g Protein; 28g Carbohydrate; 7g Dietary Fiber; 6mg Cholesterol; 284mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat.

 

NOTES : Like carrots, parsnips can be glazed in a covered pan. A little ground

ginger keeps honey glazed parsnips from tasting like candy.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

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