Parsnips elicit a strong response. There are parsnip lovers who will order them any time they’re on a menu, jumping at the mention of strange concoctions like parsnip spice cake and parsnip ice cream, while others squirm at the sweet and creamy quality of the root vegetable, usually blaming their aversion on the disconcerting starchiness. A few good parsnip dishes usually bring those people around, though.
Parsnips look like white carrots, though thicker at the stem side and more tapered toward the end of each root. I peel both carrots and parsnips, as the peels can hold some bitterness. You can eat parsnips raw, but they shine when cooked, whether combined with other roasted root vegetables, cooked down to a puree, or caramelized and glazed in a pan like in this dish. If you’re someone who often relies on potatoes to fill out soups and other dishes, parsnips will take you in a new direction.
Think of the flavor as somewhere between a potato and carrot, with all the good qualities of both. I love to combine parsnips and carrots, because they look alike but taste so different. Glazing them in maple syrup and balsamic vinegar really highlights the sweetness of both, and the quick in-the-pan nature of this recipe makes it an ideal weeknight dish. Save any leftovers and top them with a fried egg the next morning.
Ingredients
- 2 tablespoons unsalted butter
- 1 pound carrots (about 4 large), peeled, sliced lengthwise, and cut into 1-inch chunks
- 1 pound parsnips (6 to 7), peeled, sliced lengthwise, and cut into 1-inch chunks
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- Melt the butter in a 10- to 12-inch skillet set over medium heat. Add the vegetables, cover the skillet, and let the vegetables cook undisturbed until their edges caramelize and turn golden, 7 to 11 minutes. Parsnips have a tendency to burn, so check on the vegetables once or twice, lowering the heat if they begin to burn. Gently stir the vegetables and continue to cook, stirring occasionally, until they are tender, 3 to 5 more minutes.
- While the vegetables cook, whisk together the maple syrup, vinegar, and mustard in a small bowl.
- Pour the maple syrup mixture over the tender vegetables and increase the heat to medium-high. Cook, stirring constantly, as the liquid bubbles up and thickens into a glaze, 2 to 3 minutes. Add the salt and lots of freshly ground pepper. Taste and add more of either if necessary.
