Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From: Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From: Food Network Magazine
Maple-Glazed Parsnips
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 8 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 398 mg
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
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 8 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 398 mg
Ingredients
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.
