Caramelized Parsnips

September 22, 2011
Author Notes

My mama loves parsnips, and this sweet-and-savory combo made me a lover too! —Erin McDowell

  • Serves 4
  • 5 tablespoons butter
  • 2 Vidalia onions, large dice
  • 1 bunch parsnips, peeled, large dice
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon brown sugar
  • salt, to taste
  • lots of fresh ground pepper
  • 1/4 cup dry hard cider (or dry white wine will do in a pinch)
  • 1/4 cup apple cider
  • handful fresh chopped parsley
  • handful fresh chopped chives
In This Recipe
  1. Melt the butter in a large, deep skillet. Cook until the butter is browned, about 8-10 minutes.
  2. Add the onions and parsnips and cook over low heat until they begin to soften and brown lightly, 10-12 minutes. Toss frequently to prevent burning (especially the already browned butter).
  3. Add the sliced garlic and continue to cook until the vegetables darken a little more, 3-5 minutes.
  4. Stir in the brown sugar, salt, and pepper until well combined. Add the wine and cider and bring the mixture to a simmer. Simmer, tossing occasionally, until the liquid is almost entirely reduced (it will make a thick glaze over the vegetables), 12-15 minutes.
  5. Serve garnished with the parsley and chives.

See Reviews

See what other Food52ers are saying.

I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.