Glazed Orange-Scented Parsnips
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 15
For a hardy root vegetable, parsnips have a remarkably tropical flavor, one that goes so beautifully with orange marmalade.
Note: If your parsnips are especially thick (more than 1 inch across), quarter them lengthwise.
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- 1 pound parsnips, peeled and halved lengthwise (see Note)
- 6 tablespoons salted butter, divided
- 1 cup water
- 1 teaspoon kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup orange marmalade
- Juice of 1 lemon
Cut the parsnips into 1-inch lengths.
Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the parsnips and toss to coat. Pour in the water and cover the pan. Simmer until parsnips are tender when pierced, 15 to 20 minutes.
Sprinkle with salt, pepper, and nutmeg. Add the remaining 2 tablespoons of butter, the marmalade, and lemon juice. Increase the heat and stir constantly until the liquid evaporates and a syrupy glaze is left. Toss to coat all the nuggets evenly and transfer to a vegetable dish. Serve warm.