Finally Fall!
We love Fall. Last weekend Alexander and I went to the Queens County Fair
at the Queens Farm Museum
and they had a 4 acre Corn Maze. We are hoping to go next weekend and go to the pumpkin patch.
We also know it’s Fall because Trader Joes had my favorite Pumpkin Cranberry Crisp Crackers back on the shelves.
They also had some good looking parsnips. My dad always made me parsnips growing up and I love them. I created this recipe last Fall when a dear friend gave me a gallon of Maple Syrup!
Maple Glazed Parsnips
Yield – 4 Servings
1 Pound Parsnips
1 Cup Water
1 Tablespoon Unsalted Butter
Pinch Kosher Salt
2 – 3 Tablespoons Maple Syrup
1. Peel parsnips
and cut into 2″ long batons, try to get an even thickness so they all cook the same.
2. Bring water, butter and salt to a boil, add parsnips and reduce heat to medium,
cook for ten to fifteen minutes until water disappears.
3. Add maple syrup and cook another 5 minutes until parsnips begin to caramelize on the bottom.
Serve and enjoy.
Ingredients
- 1 Pound Parsnips
- 1 Cup Water
- 1 Tablespoon Unsalted Butter
- Pinch Kosher Salt
- 2 - 3 Tablespoons Maple Syrup
Instructions
- Peel parsnips and cut into 2" long batons, try to get an even thickness so they all cook the same.
- Bring water, butter and salt to a boil, add parsnips and reduce heat to medium, cook for ten to fifteen minutes until water disappears.
- Add maple syrup and cook another 5 minutes until parsnips begin to caramelize on the bottom. Serve and enjoy
Maple glazed parsnips, Yum!!
Just in time for what’s in abundance at my farmers’market. Thank you, Alexander and Tori (A’s Mom)
MB
Hope you like it Auntie Mare!