Maple-Glazed Parsnips

Name: Maple-Glazed Parsnips
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 2 pounds parsnips, peeled and sliced 1/2 inch thick on the diagonal; 1/3 cup dried cranberries; 1 tablespoon pure maple syrup; 3 tablespoons extra-virgin olive oil; 1 teaspoon coriander seeds, crushed; Kosher salt and freshly ground pepper; 2 teaspoons fresh lemon juice; 1 tablespoon chopped fresh parsley

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Level: Easy

Total: 30 min
Active: 25 min

Yield: 4 to 6 servings

Olive oil is often used as a building block for cooking, but in this recipe extra virgin olive oil isn’t just a background ingredient. The fruity flavor of olive oil pairs well with earthy parsnips and sweet-tart dried cranberries while also giving a shiny coating.

Level: Easy

Total: 30 min
Active: 25 min

Yield: 4 to 6 servings

Ingredients

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2 pounds parsnips, peeled and sliced 1/2 inch thick on the diagonal

1/3 cup dried cranberries

1 tablespoon pure maple syrup

3 tablespoons extra-virgin olive oil

1 teaspoon coriander seeds, crushed

Kosher salt and freshly ground pepper

2 teaspoons fresh lemon juice

1 tablespoon chopped fresh parsley

Directions

Combine 1/2 cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes.
Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.