📝 About This Recipe
Often overshadowed by the potato, the humble parsnip is a winter jewel that transforms into a sweet, nutty delicacy when properly boiled and glazed. This recipe elevates the root vegetable by simmering it in a seasoned broth before finishing with a glossy, herb-infused butter reduction. It is a quintessential side dish that brings a sophisticated earthy sweetness to any rustic feast or holiday table.
🥗 Ingredients
Main Ingredients
- 2 pounds Fresh Parsnips (firm, medium-sized, peeled and woody cores removed)
- 6 cups Water (enough to fully submerge the vegetables)
- 1 tablespoon Kosher Salt (for the boiling water)
- 1 teaspoon Granulated Sugar (to enhance natural sweetness)
The Glaze and Aromatics
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 3 sprigs Fresh Thyme (leaves stripped and finely chopped)
- 1 Garlic clove (smashed and peeled)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (freshly squeezed for acidity)
- 1 pinch Maldon Sea Salt (for finishing)
Optional Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Honey (for an extra sweet finish)
👨🍳 Instructions
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1
Begin by washing the parsnips thoroughly under cold running water to remove any lingering grit.
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2
Peel the parsnips using a Y-peeler, removing the outer skin until the creamy white flesh is revealed.
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3
Trim the tops and bottoms. Cut the parsnips into uniform batons, roughly 3 inches long and 1/2 inch thick, to ensure even cooking.
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4
If your parsnips are very large, slice them lengthwise and check for a woody core; if it feels tough, use a paring knife to notch it out.
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5
In a large pot or Dutch oven, bring 6 cups of water to a rolling boil over high heat.
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6
Add the tablespoon of kosher salt and the teaspoon of sugar to the boiling water.
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7
Carefully lower the parsnips into the water. Reduce the heat to a medium-high simmer.
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8
Boil the parsnips for 8-12 minutes. Test for doneness by piercing a piece with a sharp knife; it should go through with very little resistance but not fall apart.
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9
While the parsnips boil, melt the butter in a wide skillet over medium-low heat along with the smashed garlic clove.
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10
Drain the parsnips thoroughly in a colander and let them steam-dry for 30 seconds to remove excess moisture.
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11
Discard the garlic clove from the skillet and increase the heat to medium. Add the parsnips to the butter.
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12
Toss the parsnips gently in the butter for 2-3 minutes until they begin to take on a very light golden hue.
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13
Stir in the chopped thyme, black pepper, and lemon juice, coating every piece in the herb butter.
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14
Remove from heat and transfer to a warm serving platter.
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15
Finish with a sprinkle of Maldon sea salt and fresh parsley before serving immediately.
💡 Chef's Tips
Choose medium parsnips over jumbo ones; the larger roots tend to have a very woody, fibrous core that is unpleasant to eat. Don't overcook! Parsnips can go from perfectly tender to mushy in a matter of 60 seconds, so start checking them at the 8-minute mark. Adding a touch of sugar to the boiling water helps mimic the natural sugars that develop when parsnips are roasted. If you want a deeper flavor, allow the butter to brown slightly (becoming 'beurre noisette') before adding the parsnips to the skillet.
🍽️ Serving Suggestions
Pair these with a succulent Roast Chicken or Thanksgiving Turkey to balance the savory poultry flavors. Serve alongside a glass of crisp, buttery Chardonnay or a dry hard cider. They make an excellent accompaniment to Braised Short Ribs or any dish with a rich red wine reduction. For a vegetarian feast, serve them with a wild mushroom risotto and a side of bitter greens like arugula.