Parsnip practice
Similar in practice to seared squash with garlic, these caramelized parsnips utilize familiar principles: warmth and starch, sweet and savory. If parsnips have never graced your taste buds, may you make their understated acquaintance. We’ve begun winter’s homestretch and playing with your food as pastime is so very hermit hip.
Hermits really get a bad rep, why is that? I’m a total fan. I mean, if you’re staying at home because of fear, angst or sadness, boo, there are good people in the world, come out and play! But if your home is your nest? Your sweet spot, you place of refuge? Hot damn, power up as much as needed and don’t let anyone else say if that’s too much OR too little. People are gonna hate, isn’t that why we love them anyway?
I mean… this is all coming from a hermit, anyway. So my logic may be faulty. JK. It’s not!
Caramelized Parsnips
Making this recipe for more than two? It doubles and triples easily!
Ingredients
- 3 medium-sized parsnips peeled and broken down into 1/4 inch wide matchsticks
- 1 tablespoon butter
- 2 garlic cloves finely chopped
- 1 tablespoon honey preferably raw and local
- 1/2 cup chicken stock preferable homemade--you could also use water, or dare I admit it: cream
- sea salt and black pepper
- 1 teaspoon fresh rosemary finely minced (optional)
Instructions
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Melt butter over medium heat in a medium saute pan.
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Gently stir in garlic and allow to perfume the butter, about 30 seconds.
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Spoon in the honey, chicken stock, a pinch of salt and a generous grind of pepper. Turn heat to full whack and add parsnips, too.
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As the liquid boils away the parsnips will cook through; stir every once in a while.
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Once the liquid is almost gone, continue to stir and turn heat down the medium-high.
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Let the parsnips become sticky and well-colored.
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If using the rosemary, quickly toss onto the finished parsnips in the pan and make sure some heat touches the rosemary (ah, now its oils have awoken!).
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Dump snip-snaps lovingly onto a platter and serve steaming.