The Recipe Files:
Glazed Parsnips and Celery
submitted by perrin on Apr-26-06
(this recipe is good for dinner)
(this recipe is suitable for vegetarians)
I hate carrots. I love parsnips. Carrots get all the glory, but parsnips have all the flavor. This recipe is fast and delicious, and I always wish I had made more.
From Cook's Illustrated Jan/Feb 2005
1 1/2 tbsps butter
1 lb parsnips
3 celery ribs
1/2 cup low-salt chicken or vegetable broth
1 tbsp sugar
1/2 tsp salt
1/8 tsp ground black pepper
1. Cut the parsnips into 1/2 inch thick bias-cut pieces, halving the thick upper portions lengthwise first. Cut the celery into 1/2 inch bias-cut pieces as well.
2. Melt butter in a large non-stick pan. When foaming subsides, swirl to coat pan. Add parsnips in an even layer and cook over medium-high heat until browned, 2 to 3 minutes. Stir in celery and cook, stirring occasionally, until well browned, about 2 minutes more.
3. Add broth, sugar, salt, and pepper. Cover pan, reduce heat to medium-low, and simmer until vegetables are tender, about 6 minutes.
4. Uncover, increase heat to high, and cook, stirring frequently, until liquid reduces to a glaze, about 1 minute.
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