Glazed Parsnips – Kosher By Gloria
Parsnips appear to be white carrots and are very candy. They’ve a middle core which softens fully in hen soup. On this recipe, I boil them till they’re crisp-tender. The surface of the parsnips grow to be tender; however the core, relying on how thick it’s, stays arduous. I wish to take away the core with the tip of a pointy knife; earlier than turning them into Glazed Parsnips.
I began making these Glazed Parsnips when my Mom was alive and joined us for Thanksgiving. She would solely eat white and crimson greens. As luck would have it, my glazed parsnips grew to become a favourite with my Mom and daughter. After Mother died, I finished making them; till my daughter gently requested me: what occurred to the parsnips? She missed them; so again on to the menu they went. She likes them a lot that she takes a tupperware residence with the leftovers. I believe you’ll like them too.
Non-compulsory addition: scatter a jar of roasted chestnuts over the parsnips and glaze every part collectively.
Attempt my Parsnip and Apple Soup for an additional approach to get pleasure from this candy vegetable.
Notice: This recipe will be simply halved.
Prep time: half-hour
Glazed Parsnips
By
Printed: April 16, 2024
Components
- 5 kilos parsnips peeled and trimmed
- 1/3 cup olive oil
- 1 cup darkish brown sugar firmly packed
- 1 giant orange zested
- 1 cup orange juice
Tools
- giant pot to par boil parsnips
- 9x12x3 oven to desk casserole
- baster
- spider or tongs to take away parsnps from scorching water
Instructions
- Reduce parsnips the place they start to bulge at he backside. When you’ve got uniform slender ones, boil them as is. Place parsnips within the pot and canopy with water. Carry to a boil. Boil about 15-20 minutes till they’re crisp tender. A pointy knife or cake tester ought to be capable to pierce the skin however not during. You may choose up a heavy pot of scorching water and drain parsnips right into a colander; or you are able to do as I do and take away the parsnips with a tongs or spider, drain them on a rack after which pour out the water.
- Reduce the parsnips in half and take away the core whether it is nonetheless robust. Reduce items lengthwise into three-four inch slices.
Preheat oven: 375°F. - Organize parsnip slice evenly within the casserole. Sprinkle with brown sugar, orange zest and a little bit olive oil. Repeat layering till all of the parsnips slices have been used. Pour orange juice over the stuffed casserole.
- Bake parsnips 30-45 minutes. Baste each 10 minutes or so so that each one the slices get glazed and sticky. If the guidelines begin to brown an excessive amount of, cowl frivolously with foil.
Serve scorching!
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