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Glazed Parsnips

Photo: Romulo Yanes; Styling: Claire Spollen

Hands-on time 13 mins
Total time 13 mins
Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.