Glazed Parsnips

When I learned how to make glazed parsnips at school, I became so hooked. I remember my Mom making glazed carrots growing up but it is just not one of the dishes I learned how to make from her. Glazing is a method that can be used for any root vegetable like carrots, turnips, and sweet potatoes. Glazed parsnips are definitely my favorite though! I just think the subtle licorice flavor of the parsnips pairs so well with this cooking method. First, I prepared my parsnips.

My beautiful parsnips, the star of my glazed parsnips!
My beautiful parsnips from the farmer’s market made me so happy. In the colder weather, I love all of the root vegetables available there. 
The parsnips all cut up and ready to become glazed parsnips.
Then I just cut the parsnips into round wedges. To keep them all around the size, I cut the super big top wedges in half. That way they all cooked evenly. 
The glazed parsnips cooking away.
I cooked the glazed parsnips in a wonderful mixture of stock, sugar and seasoning. As it gently boiled, it thickened and became this incredible glaze just lovingly coating the parsnips. 

When they were done, I just served the glazed parsnips on the side of my turkey veggie meatloaf. They were the perfect sweet counterpoint to the savory meatloaf. My husband joked that he felt like he was eating healthy candy, ha! The parsnips were so tender and that glaze was sensational. It was such an easy and effective way to celebrate beautiful colder weather root vegetables! Hope you all love them too. xoxo

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Glazed Parsnips
Glazed Parsnips
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Side Dish
Servings: 4
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 6 whole parsnips
  • 1 1/2 cups chicken or veggie stock
  • 2/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 pinch salt
Instructions
  1. Peel the parsnips and cut them into rounds that are about 1/4 inch thick. For the rounds on the larger end of the parsnip, either cut them in half or quarter them (depending on their size) to be relatively the same size as the rounds from the smaller end. The skinny tips can be cut off and set aside to use for veggie stock or parsnip puree!
  2. Get a small pot on the stove and pour the chicken stock and sugar into it. Heat it over medium high heat and stir them together. Add the cut parsnips, cinnamon and salt in to the pot and let the mixture come to a gentle boil.
  3. Let the mixture gently boil for about 20 minutes, stirring occasionally. The liquid should completely thicken and become a glorious syrup coating the parsnips. Take the pot off of the heat and serve the parsnips immediately as a great side dish!

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