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Caramelized Parsnips

Caramelized Parsnips

Making this recipe for more than two? It doubles and triples easily!

Course Side Dish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people

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

  1. Melt butter over medium heat in a medium saute pan.
  2. Gently stir in garlic and allow to perfume the butter, about 30 seconds.
  3. 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.
  4. As the liquid boils away the parsnips will cook through; stir every once in a while.
  5. Once the liquid is almost gone, continue to stir and turn heat down the medium-high.
  6. Let the parsnips become sticky and well-colored.
  7. 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!).
  8. Dump snip-snaps lovingly onto a platter and serve steaming.