Parsnips are one of those vegetables that people seem either to love or hate. Happily, I fall into the former camp and one of the ways I like them most is roasted whole alongside a joint of beef, or poultry. Unfortunately, roasting them is not always the most convenient method for cooking, especially if you are trying to use the oven for other parts of a meal at the same time. Arranging for a mutually compatible heat setting is not always possible, and a certain amount of guesswork as to when to put the parsnips into the oven is often required.
One way to enjoy roast parsnips, especially nicely glazed ones, is to do the actual roasting ahead of time (hours or even days ahead, is fine), and then finish the cooking by reheating in a sauce that is then reduced to form your glaze. The following recipe produces a lovely side-dish for almost any meat…
- 4 Tbsp. Butter;
- 2 ½ Tbsp. Sugar;
- ½ tsp. Garlic Salt;
- ¼ cup Sherry (or Rice Wine);
- 2 Tbsp. Lemon Juice.
First, peel and trim the parsnips and cut them into largish batons. The size of the batons isn’t critical, but they should all be roughly the same. Next, use the microwave to melt a tablespoon of the butter in a suitable bowl and stir in the garlic salt and a half-tablespoon of the sugar. Toss the batons in this, making sure they are all coated.
Now, heat your oven to 425 and spread the parsnips over a baking sheet in a single layer without overcrowding. Bake the parsnips for about 30 minutes until they are just tender and turning golden. You can turn during the cooking process if you like… just don’t let them get too toasty on the underside. Afterwards, you can let them cool and keep them for use later, or proceed directly to the next step.
For the next step, heat the remaining butter in a pan over moderate heat and add the sugar followed by the sherry and lemon juice. Allow it to begin to bubble.
Finally, add the parsnips and allow the sauce to reduce and thicken to a glaze as the batons are heated through. Plate and serve, garnished, if you like, with a little chopped parsley.