Braised Parsnips with Cinnamon and Ginger

These Braised Parsnips are scary easy to make, and are filled with delicious flavors that will warm your soul.

Braising. Seems difficult, doesn’t it? Well I’m here to tell you it doesn’t have to be. And in this recipe, it isn’t! It’s one of those recipes where you’ll set it and forget it for a while, then come back to an amazing smelling kitchen and perfectly braised parsnips.

These Braised Parsnips are cooked in a melted butter mixture with cinnamon, ginger, bay leaf, and garlic and they are insanely good. Perfect for those warm weather months and could be a hearty side dish or main vegetarian dish.

What to Serve These With:

• Raw Beet Salad with Carrots and Apples
• Wild Rice Salad with Radicchio and Roasted Grapes
• Shaved Brussels Sprouts Salad with a Cranberry Vinaigrette
• Slow Roasted Citrus Salmon
• Balsamic Grilled Steak with Buttery Tomato Sauce
• Sea Bass with Tomato Raisin Sauce and Olive Gremolata

Ingredient Notes:

• Bay Leaf – Fresh or dry is fine.
• Honey – You can also use agave.
• Cinnamon – My favorite cinnamon is the Royal Cinnamon from Burlap & Barrel.

Braised Parsnips with Cinnamon and Ginger

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine American

Servings 4

Equipment

• 1 Large High-Sided Skillet

Ingredients

  

1x2x3x

• 1 bay leaf
• 2 garlic cloves peeled and smashed
• ½ inch piece ginger peeled
• 4 tablespoons butter
• 2 cups chicken or vegetable stock
• 2 tablespoons white wine vinegar
• 2 tablespoons honey
• ½ teaspoon ground cinnamon
• ½ teaspoon Kosher salt
• 2 lbs. parsnips peeled and ends trimmed, smaller ones cut in half lengthwise, larger ones quartered lengthwise

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Instructions

 

• In a large high-sided skillet stir together all the ingredients except for the parsnips. Set over medium low heat and bring to a simmer. Add the parsnips and turn to coat. Bring to a simmer, then cover, and cook for 30 minutes, or until parsnips are tender and cooked through.
• Remove parsnips from the liquid and transfer to a serving platter. Raise the heat to medium-high and cook until the liquid is reduced and thickened, 1-2 minutes. TIP: If you’ve reduced them too much, add in a bit of warm water.
• Taste and season with additional salt, if needed. Pour over parsnips and serve.

Notes

These parsnips and the sauce can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. 

Microwave or heat in a pan on the stovetop with a teaspoon or two of water until warmed through, adding in a bit more water if needed if the sauce is too thick. Taste and season with salt, if needed. 

Keyword easy, Fall, healthy, warm, Winter

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