What is a parsnip? It looks like a thick, white carrot. They taste like one too – like a carrot, just a bit sweeter. With a slightly bitter bite, their flavor lies somewhere between a carrot and a turnip. Once you peel the tough skin, and cut into them, you’ll notice they are slightly softer than carrots, which means they cook a little faster as well.
Wikipedia describes parsnips as tasting of butter, honey and cardamom. That would explain then why this dish is so satisfying. Parsnips are sautéed, seasoned with cardamom and nutmeg, then braised in cider with honey and butter. A finish of floral white pepper and bright sherry vinegar preserves the fresh, carroty bite of the parsnips amidst the sweet, honey-cider glaze.
In autumn meals weighed down with heavy starches and rich meats, these sweet, bright, tangy parsnips provide a welcome break for a beleaguered palette.
Honey Glazed Parsnips
- 1 tbs olive oil
- 2 large parsnips, cut in 2” x 1/4” matchsticks
- 1 clove garlic, minced
- 1 tbs minced rosemary
- Pinch nutmeg
- Pinch cardamom
- 1 cup cider
- 1 tbs honey
- 1 tbs butter
- Sherry vinegar
- White pepper
- Add olive oil to a pan warmed over medium heat.
- Add parsnips and cook for 3 minutes.
- Reduce heat to medium low, add garlic, rosemary and spices. Cook 2-3 minutes until the herbs and garlic are fragrant.
- Add cider, honey and butter. Raise heat to medium-high and cook 5-7 minutes until liquid reduces to a glaze.
- Season to taste with salt, white pepper and a splash of sherry vinegar.