Braised Parsnips with Dates
Inspired by a recipe from Mark Bittman for "Braised and Glazed Carrots." I used parsnips instead, flavored with a touch of nutmeg and dates to give them a well-rounded sweetness. I threw in some left over chickpeas I had too; I found it nice, but just leave out if you don't have any.
Serves 4 small servings or 2 large. This would go well with carrots instead of parsnips as well.
Braised Parsnips with Dates
Inspired by a recipe from Mark Bittman for "Braised and Glazed Carrots." I used parsnips instead, flavored with a touch of nutmeg and dates to give them a well-rounded sweetness. I threw in some left over chickpeas I had too; I found it nice, but just leave out if you don't have any.
Serves 4 small servings or 2 large. This would go well with carrots instead of parsnips as well.
Cooking Instructions
- 1
Heat butter or oil in a medium pot. Add onions and nutmeg, and saute for a few minutes until softened.
- 2
Add parsnips, dates, salt and a sprinkle of pepper. Saute for a minute or two, then pour in the water or broth.
- 3
Bring to a simmer and cover with lid. Turn to low heat and simmer 10-20 minutes until parsnips are tender. Add a little more liquid if necessary during cooking.
- 4
Once the parsnips are tender, remove lid and increase the heat. Boil off almost all of the remaining liquid until it thickens into a "glaze." Stir frequently while boiling and be careful not burn towards the end. Adjust salt & pepper if necessary.
- 5
Serve hot, garnishing with fresh chopped herbs. Or let cool for 1-2 hours, garnishing with herbs right before serving.
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