Prep 5 mins
Cook 30 mins
Great side dish with a Roast, especially at Christmas time. From Two Fat Ladies
- Boil parsnips for 15 minutes.
- cool slightly, then peel and slice.
- Heat butter, brandy and mace in a saucepan put in the parsnips and heat through.
- allow juices to reduce to a glaze and serve hot.
I love parsnips and have cooked them many ways but this recipe is the best ever! What flavor - I cooked the parsnips and sliced them early in the day and 15 minutes before serving did steps 3 & 4. Served with Rack of Lamb With Sage Crust Rack of lamb with Sage crust - They make a perfect pair. This is a recipe that will be made over & over - Thanks for posting it lindseylcw
Very different way to serve parsnips from what I'm used to. Usually roast. I think the brandy really added a sweetness to the parsnips. Topped with fresh chives. Unusual in a good way. For ZWT 2009.
Heavenly!!! I have always roasted my parsnips in the oven and this was so much faster and easier!!! I used Grenada blade mace instead of the ground and it looked lovely as both a garnish and ingredient!! I really enjoyed these parsnips, will definitely make again! Thanks for the recipe!