Parsnips Candied Recipes

GLAZED PARSNIPS

Steps:

• Place parsnips in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and allow to cool slightly. Cut parsnips into 2 1/2-in sticks.
• Melt butter in a skillet over medium heat. Stir in sugar and parsnips; toss to coat. Add teriyaki sauce and continue to cook and stir until sauce is absorbed, about 5 minutes.

MAPLE-GLAZED PARSNIPS

Steps:

• Combine 1/2 cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes.
• Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.

HONEY-GLAZED ROASTED CARROTS AND PARSNIPS

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
• Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
• Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

HONEY-ROASTED PARSNIPS

Steps:

• Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
• Drain in a colander and let them steam-dry for a few mins.
• Heat oven to 190C/170C fan/ gas 5.
• Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
• Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
• Roast for 40 mins, turning halfway, until golden.

PARSNIPS, CANDIED

Steps:

• Peel parsnips and cut into as close as possible to 3" pieces.
• Bring water to boil, add salt and parsnips.
• Boil aproximately 20 minutes, until crisp tender.
• Drain parsnips, and place in shallow 2 Qt baking dish.
• Sprinkle brown sugar evenly over top.
• Cut butter into 1 T. pats, place evenly over top of dish.
• Bake 30 minutes.

CANDIED PARSNIPS

Steps:

• In a skillet, melt butter over medium heat. Stir in the brown sugar, orange juice, honey and salt until smooth. Add parsnips. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until parsnips are tender. Add orange zest.

CARAMELIZED ROASTED PARSNIPS

Steps:

• In a large heavy ovenproof frying pan, melt butter over medium heat, and saute parnsnips with salt, pepper, and sugar until lightly brown, about two minutes.
• Add a half cup of chicken broth and place pan in oven preheated to 350 degrees F for 15 minutes or until tender. If pan juices evaporates add more broth.
• Serve, seasoned with more pepper.

CARAMELIZED ROASTED PARSNIPS

Steps:

• Heat oven to 350 degrees. Place butter, granulated sugar and brown sugar in a large roasting pan; whisk until incorporated. Add parsnips; toss. Sprinkle with salt, pepper, and garlic powder; toss. Cover with foil; bake 20 minutes.
• Remove foil; stir. Roast parsnips, uncovered, until lightly browned, about 20 minutes. Stir; adjust seasoning. Sprinkle with chives and serve.

BROWN-SUGAR GLAZED PARSNIPS

Steps:

• Preheat oven to 350 degrees. Place parsnips in a medium saucepan. Add enough water to cover by 1 inch, and 1 teaspoon salt. Bring to a boil. Reduce to a simmer, and cook until tender, about 6 minutes; drain.
• Generously butter a 9-by-13-inch baking pan. Arrange parsnips in pan and sprinkle with sugar. Dot with butter, and season with salt and pepper. Bake until parsnips are tender and glazed with sugar and butter, about 20 minutes.

GLAZED PARSNIPS

Steps:

• In a 9- to 10-inch heavy skillet combine butter, brown sugar, salt, and water and simmer, stirring, until butter is melted and sugar is dissolved. Add parsnips and simmer, covered, until tender, 4 to 5 minutes. Transfer parsnips with a slotted spoon to a bowl and boil cooking liquid until reduced to a glaze. Return parsnips to skillet. Cook parsnips over low heat, stirring, until heated through and coated with glaze, Stir in lemon juice and salt and pepper to taste.