A sweet alternative tothe traditional potato side dish.
Ingredients:
- 1 tablespoon olive oil
- 1 pound parsnips, peeled and cut into 1 inch lengths
- 1pound turnips, peeled and cut into 1 inch wedges
- 1 cup water
- cup pure maple syrup
- 1 tablespoon freshly squeezed lemon juice
- Coarse salt and ground pepper
- 2 tablespoons unsalted butter
- Fresh rosemary sprigs
- Prep time: 10 minutes. Total Time: 30 minutes.
Steps/Methods:
Directions:
Place oil in a large, non-aluminum skillet, and heat using a medium setting. Add turnips and parsnips, stirring once until they begin to brown – about 2 minutes. Add water, maple syrup, and lemon juice; season with salt and pepper. Bring to a boil; reduce to a simmer; cover, and cook until tender – about 10 minutes. Uncover and continue cooking until liquid is syrupy – about 7 minutes more. There should be very little liquid remaining in the pan. Remove skillet from heat; add butter and swirl skillet until melted. If desired, add more salt and pepper. Remove rosemary leaves from stems and add to dish. Serve hot.
Recipe can easily be doubled for larger quantities.
Additional Tips:
- 1 tablespoon olive oil
- 1 pound parsnips, peeled and cut into 1 inch lengths
- 1pound turnips, peeled and cut into 1 inch wedges
- 1 cup water
- cup pure maple syrup
- 1 tablespoon freshly squeezed lemon juice
- Coarse salt and ground pepper
- 2 tablespoons unsalted butter
- Fresh rosemary sprigs
- Prep time: 10 minutes. Total Time: 30 minutes.
