"I grew up eating braised carrots with brown sugar and I associate them with the holidays. I love the freshness and unusual sweetness parsnips have and, to me, parsnips naturally gravitate to pecans. I also love to feature pecans in other places besides pecan pie for the holidays." - Alex Guarnaschelli
Braised Parsnips with Maple Syrup and Pecans
Yield:
8 Servings
Level:
None
Yield:
8 Servings
Level:
None

Ingredients

Directions

1. Heat butter a small saucepan over medium-high heat. When the butter melts and starts to get brown, add the pecans, cumin and coriander. Stir the pecans and "toast" them with the spices for a minute. Remove the pecans from the pan and set aside. Add the maple syrup and bring to a boil. Reduce to a simmer and cook for 5 minutes; remove from heat and set aside.

2. Place the parsnips in a large skillet and cover with water. Bring to a boil, reduce to a simmer and cook the parsnips 15 to 20 minutes or until the parsnips are tender when pierced with the tip of a knife. Note: I often find recipes don't give me enough liquid to work with. Parsnips can vary in size so feel free to add a splash of water to finish the cooking process, if needed. Drain off any remaining liquid. Sprinkle the parsnips with salt and toss with reserved maple syrup mixture and seasoned pecans. Serve immediately.

IDEAS YOU'LL LOVE

Parsnip Puree

Recipe courtesy of Guy Fieri

Braised Beef Brisket

Recipe courtesy of Claire Robinson

Braised Short Ribs

Recipe courtesy of Wolfgang Puck

Braised Short Ribs

Recipe courtesy of Ree Drummond

Braised Tri-Tip Roast

Recipe courtesy of Tiffani Thiessen

Braised Short Ribs

Braised Celery

Recipe courtesy of Food Network Kitchen

Beer Braised BBQ Pork Butt

Recipe courtesy of Dave Lieberman

Braised Beef Brisket

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking