Glazed Parsnips

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Glazed ParsnipsRecipe

Photo: Romulo Yanes; Styling: Claire Spollen

This side dish comes together in minutes, making it an ideal match for a more labor-intensive entrée.

Serves 4 (serving size: about 1/2 cup)


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1 pound parsnips
1/2 cup dry white wine
1/2 cup unsalted vegetable stock
1 tablespoon unsalted butter
2 teaspoons brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves


Hands-on: 13 Minutes
Total: 13 Minutes

1. Cut parsnips diagonally into 1/2-inch-thick slices. Combine parsnips, wine, and stock in a skillet; bring to a boil. Partially cover; reduce heat, and simmer 8 minutes or until liquid is reduced to 1/4 cup. Add butter, sugar, salt, and pepper; cook 1 minute, stirring. Stir in thyme.

Created date

September 2015

Nutritional Information

Calories 146
Fat 3.2 g
Satfat 1.9 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 2 g
Carbohydrate 24 g
Fiber 6 g
Cholesterol 8 mg
Iron 1 mg
Sodium 164 mg
Calcium 47 mg