Prep 5 mins
Cook 10 mins
The honey and the orange give this dish a sweet-tangy flavor. You can add some sliced carrots to this dish also.
- 1 cup water
- 1 lb parsnip, sliced
- 3 tablespoons butter
- 1 tablespoon honey
- 1 teaspoon grated orange rind
- 1 tablespoon fresh orange juice
- Bring water to a boil in medium pan. Add parnsips; cover and cook 8 minutes till tender, drain. return pasrsnips to pan; add butter and remaning ingredients, stirring gently till butter melts. Place pan over medium heat and cook, uncovered 1-2 minutes till galzed, stir often.
I waould rate this recipe higher than a 5 if I could. It is so easy and so tasty. I cut the center core out of the larger slices and pre cooked the parsnips for 5 minutes then put them in a baking dish with the orange juice, zest and only 1 tbsp of butter. Put them in theoven of 20 minutes just before dinner. Really enjoyed with garlic chicken
easy, quick and tasty. I added a carrot and it worked very well. I served it with pork chop and mashed potato - will make again. Thanks for posting
I took these to a dinner party and the recipe at one point was a topic of conversation. I loved the simplicity of the recipe. This was the first time to ever cook parsnips! Thank you Shirl for the lovely recipe â€” I am in a CSA and this week received parsnips and beets. YUM! Now I have to figure out what to do with KALE! cheersâ€”