As root crop season is just beginning here in Michigan, I had to push the season a bit and make this lovely braised vegetable dish for supper last night!
This was the very first year I grew parsnips in my garden and I was quite surprised at what a great crop they are turning out to be! It's a little dicey on our soil with root crops, as it tends to lean toward clay. The clay soil forces the roots to grow all crazy instead of long and slender...they don't look as pretty, but taste great all the same! I am not harvesting many parsnips yet as most of what I have read about growing them suggests to allow them to experience a frost before harvest. After the frost, all of their sugars come out and the parsnips will taste sweeter. If you have any experience growing parsnips, I'd love to hear about your thoughts on the subject!
MAPLE BRAISED CARROTS & PARSNIPS
6 tablespoons butter
1 3- to 3 1/2-pounds carrots and parsnips, peeled, cored (parsnips) & cut into 1-inch cubes
1 1/4 cups low-salt chicken broth
1/3 cup pure maple syrup
1 tablespoon minced fresh thyme
1 teaspoon coarse sea salt
1/4 teaspoon (or more) black pepper
Melt butter in heavy large deep skillet over high heat. Add carrots and parsnips; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until almost tender, 8 to 10 minutes. Using slotted spoon, transfer carrots and parsnips to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return vegetables to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.
I originally found this recipe online and it featured butternut squash, which is delicious prepared this way, but the carrots and parsnips were SO fantastic!