Most of us need more veggies in our lives. This time of year, from now until spring, root vegetables take a starring role in my meals. Carrots and beets get much of the attention and recipes. Recently, I’ve taken a liking to parsnips. Looking like a pale carrot with it’s tapered length, parsnips have a sweet, earthy and herbal flavor. My favorite mindless recipe is to roast them, perhaps along with other root vegetables and potatoes. Glazing them in a skillet is a quicker alternative to get dinner on the table, perfect for a weeknight or Thanksgiving dinner.
- 1 lb parsnips
- ½ cup dry white wine
- ½ vegetable stock
- 1 Tbsp butter
- 1 tsp honey
- ¼ tsp salt
- freshly ground pepper
- 1 tsp fresh thyme leaves
- Cut parsnips diagonally into ½ inch thick slices. Combine parsnips, wine and stock in a skillet and bring to a boil.
- Partially cover, reduce heat and simmer for 8 minutes or until the liquid is reduced to ¼ cup.
- Add butter, honey, salt and pepper, cooking for 1 minute. Stir in thyme.
Adapted from: www.cookinglight.com
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com