Parsnips in maple glaze

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 205, total fat 7 G., saturated fats 1 G., proteins 2 G., carbohydrates 36 G., fiber 8 G., cholesterol 0 mg, sodium 398 mg, sugar 14 G.

Olive oil is often used as a building block in cooking, but in this recipe, extra virgin olive oil is more than just a background ingredient. Its fruity notes pair beautifully with the rich parsnips and sweet-tart dried cranberries. Paired with maple syrup, the olive oil also adds a beautiful sheen. Serve the parsnips garnished with fresh parsley.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g parsnips, peeled and cut diagonally into 1 cm pieces.
1/3 cup dried cranberries
1 tbsp maple syrup
3 tablespoons extra-virgin olive oil
1 tsp coriander seeds, crushed
2 tsp freshly squeezed lemon juice
1 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large nonstick skillet, combine 1/2 cup water, parsnips, cranberries, maple syrup, 1 tablespoon olive oil, coriander, 1/2 tablespoon salt and some freshly ground black pepper and bring to a simmer over medium-high heat.
Reduce heat to medium-low, cover and simmer until tender, 8 to 10 minutes.

Remove the lid and add the remaining 2 tablespoons olive oil, 1 tablespoon water, and lemon juice to the pan. Cook, stirring, until the parsnips are glazed, 1 to 2 minutes. Add the parsley and season with salt to taste.

Categories:

recipe / Calorie content of prepared meals / Main courses / Side dishes / Vegetables and mushrooms / Food Network - recipes

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