Best 11 Moscatel Glazed Parsnips Recipes

MAPLE-GLAZED PARSNIPS

Steps:

• Combine 1/2 cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes.
• Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.

MOSCATEL-GLAZED PARSNIPS

Steps:

• Heat sugar in center of a 12-inch heavy skillet over medium heat until it starts to melt. Cook, tilting skillet occasionally so sugar melts evenly, until golden brown. Stir in butter, then add parsnips and cook, stirring, 2 minutes. Add vinegar, water, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
• Reduce heat to low and simmer, covered, until parsnips are just tender, 10 to 15 minutes. Remove lid and simmer, stirring occasionally, until liquid is reduced to a glaze and parsnips are caramelized, about 5 minutes. Serve warm or at room temperature.

GLAZED PARSNIPS

Steps:

• Place parsnips in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and allow to cool slightly. Cut parsnips into 2 1/2-in sticks.
• Melt butter in a skillet over medium heat. Stir in sugar and parsnips; toss to coat. Add teriyaki sauce and continue to cook and stir until sauce is absorbed, about 5 minutes.

MAPLE-GLAZED PARSNIPS AND CARROTS

Steps:

• In a large skillet, cook and stir carrots and parsnips over medium heat in butter for 5 minutes. Combine the pancake syrup, orange juice, orange zest and salt; pour over carrot mixture. Cook over medium-high heat until mixture comes to a boil. Cover and cook for 6-7 minutes or until vegetables are crisp-tender. , Uncover; cook 1-2 minutes longer or until vegetables are tender and syrup mixture thickens and coats vegetables. Sprinkle with parsley.

MOSCATEL-GLAZED PARSNIPS

Steps:

• Heat sugar in center of a 12-inch heavy skillet over medium heat until it starts to melt. Cook, tilting skillet occasionally so sugar melts evenly, until golden brown.
• Stir in butter, then add parsnips and cook, stirring, 2 minutes. Add moscatel vinegar, water, salt and black pepper.
• Reduce heat to low and simmer, covered, until parsnips are just tender, 10 to 15 minutes.
• Remove lid and simmer, stirring occasionally, until liquid is reduced to a glaze and parsnips are caramelized, about 5 minutes.

GLAZED CARROTS AND PARSNIPS WITH CHIVES

Steps:

• Melt butter in a large skillet over medium heat.
• Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
• Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
• Season with more salt and black pepper if needed; sprinkle with chives.

GLAZED PARSNIPS

Steps:

• Cook parsnips in salted water until tender.
• Drain.
• In small saucepan, add butter, sugar, and orange juice, bring to a boil.
• Pour over parsnips, tossing lightly to coat.

BROWN-SUGAR GLAZED PARSNIPS

Steps:

• Preheat oven to 350 degrees. Place parsnips in a medium saucepan. Add enough water to cover by 1 inch, and 1 teaspoon salt. Bring to a boil. Reduce to a simmer, and cook until tender, about 6 minutes; drain.
• Generously butter a 9-by-13-inch baking pan. Arrange parsnips in pan and sprinkle with sugar. Dot with butter, and season with salt and pepper. Bake until parsnips are tender and glazed with sugar and butter, about 20 minutes.

GLAZED PARSNIPS

Steps:

• In a 9- to 10-inch heavy skillet combine butter, brown sugar, salt, and water and simmer, stirring, until butter is melted and sugar is dissolved. Add parsnips and simmer, covered, until tender, 4 to 5 minutes. Transfer parsnips with a slotted spoon to a bowl and boil cooking liquid until reduced to a glaze. Return parsnips to skillet. Cook parsnips over low heat, stirring, until heated through and coated with glaze, Stir in lemon juice and salt and pepper to taste.

MAPLE-GLAZED PARSNIPS AND SWEET POTATOES

Steps:

• Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces.
• On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.
• In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately.

BALSAMIC-GLAZED PARSNIPS & ONIONS

Steps:

• Preheat oven to 425°. In a large bowl, combine all ingredients. Transfer to a greased 15x10x1-in. baking pan., Cover and bake 35 minutes. Uncover; bake 5-10 minutes or until tender.