Best 5 Moscatel Glazed Parsnips Recipes
**Moscatel-Glazed Parsnips: A Sweet and Savory Treat**
Roasted parsnips are a classic side dish, but this recipe takes them to the next level with a sweet and savory Moscatel glaze. The Moscatel grapes add a unique flavor to the glaze, which caramelizes on the parsnips as they roast. The result is a dish that is both elegant and comforting, perfect for a special occasion or a weeknight meal. This article provides two variations of the recipe: one for a simple Moscatel glaze and one for a more complex glaze that includes shallots, garlic, and thyme. Both glazes are easy to make and produce delicious results. So, whether you are a seasoned home cook or a beginner, you are sure to enjoy this recipe.
BROWN-SUGAR GLAZED PARSNIPS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
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.
MOSCATEL-GLAZED PARSNIPS
'In this easy agrodolce (agro=sour, dolce=sweet), the parsnips become caramelized and infused with an intriguing sweetness.' Found on gourmet.com. PS I see no reason why you could not substitute moscatel wine for moscatel vinegar in this recipe.
Provided by COOKGIRl
Categories Vegetable
Time 37m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 117, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 230.1, Carbohydrate 22.1, Fiber 5.6, Sugar 7, Protein 1.4
GLAZED PARSNIPS
Simple recipe that makes good use of the sweet flavor of parsnips.
Provided by Lett101
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 28.1 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 5.6 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 376.8 mg, Sugar 13 g
GLAZED PARSNIPS
Make and share this Glazed Parsnips recipe from Food.com.
Provided by Martina
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 257.9, Fat 8.2, SaturatedFat 4.9, Cholesterol 20.4, Sodium 88, Carbohydrate 46.8, Fiber 7.5, Sugar 26.3, Protein 2
HONEY-ROASTED PARSNIPS
These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare
Provided by Miriam Nice
Categories Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
- Drain in a colander and let them steam-dry for a few mins.
- Heat oven to 190C/170C fan/ gas 5.
- Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
- Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
- Roast for 40 mins, turning halfway, until golden.
Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
Tips:
- Choose the right parsnips: Look for firm, smooth parsnips that are free of blemishes or bruises.
- Peel the parsnips thinly: This will help the glaze adhere better.
- Use a sharp knife to cut the parsnips into even-sized pieces: This will help them cook evenly.
- Don't overcrowd the pan when roasting the parsnips: This will prevent them from steaming instead of roasting.
- Roast the parsnips until they are tender when pierced with a fork: This usually takes about 20-25 minutes.
- Make the glaze while the parsnips are roasting: This will give the flavors time to meld.
- Brush the glaze on the parsnips during the last few minutes of roasting: This will help to caramelize the glaze and give the parsnips a beautiful golden brown color.
- Serve the parsnips hot: They are best enjoyed immediately out of the oven.
Conclusion:
Moscatel-glazed parsnips are a delicious and easy-to-make side dish that is perfect for any occasion. The combination of sweet and savory flavors is sure to please everyone at the table. So next time you're looking for a new way to prepare parsnips, give this recipe a try. You won't be disappointed!
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