Braised Parsnips with Cinnamon and Ginger
Equipment
- 1 Large High-Sided Skillet
Ingredients
- 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
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.
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