Parsnips Julienne

Name: Parsnips Julienne
Yield: 4 to 6 portions
Ingredients: ¼ cup (packed) light brown sugar; ¼ teaspoon ground nutmeg; Freshly ground black pepper, to taste; ½ cup Berta’s Chicken Stock or canned broth; 1½ pounds parsnips, peeled and julienned; 4 tablespoons (½ stick) unsalted butter, cut into pieces; 2 teaspoons Chopped fresh Italian (flat-leaf) parsley; 2 teaspoons Chopped fresh Italian (flat-leaf) parsley; ½ cup Berta’s Chicken Stock or canned broth

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The flavor of parsnips is enhanced when baked with butter and brown sugar. Serve this as a side vegetable with Ruby Glazed Corned Beef.

Ingredients

1½ pounds parsnips, peeled and julienned
4 tablespoons (½ stick) unsalted butter

Side dish
Gluten-free

Method

Preheat the oven to 350°F.
Arrange the parsnips in a shallow baking dish, and dot with the butter. Sprinkle with the brown sugar, nutmeg, and pepper. Pour the stock into the dish and cover with aluminum foil.