Maple glazed parsnips are the perfect side for the holiday dishes, doesn’t matter if it is the Thanksgiving Turkey, Christmas Ham, Duck or a Goose.
If you have never had parsnips before and are wondering how they taste like, imagine a mix of carrot, celery root and sweet potato, just a little herbier and sweeter. Also make sure you do not confuse them with turnips, which often look so much a like but taste and cook differently.
Most people use parsnips for soups and stews, I like roasting mine in the oven, which makes them extra sweet and creamy on the inside. Oven roasted parsnips go well together with all kinds of food, and can in my opinion often replace potatoes.
This maple syrup version is extra wintry and warm, so this recipe goes straight to the Holiday Category. The Maple and Vinegar caramelize the parsnips so beautifully, and leaves them golden and gorgeous.
This recipe, which I found on Food.com, inspired me to make my very own version of this delicious side dish.
Maple Glazed Parsnips
1/2 kg (1 lb) Parsnips
2 tbsp Olive Oil
Freshly Ground Pepper
2.5 tbsp Maple Syrup
1 tbsp Balsamic Vinegar
1. Wash the parsnips, and peel them if you like, I never peel mine
2. Toss the parsnips with olive oil and a pinch of sea salt and pepper
3. Place parsnips in a single layer in a pan, dutch oven or anything oven safe
4. Roast at 180°C (350°F) for 20 minutes
5. Then remove from oven and drizzle with syrup and vinegar. Toss Carefully
6. Return to oven, and bake until all sides are browned, about 20 minutes more