created: 2006-04-26 03:16:51
I hate carrots. I love parsnips. Carrots get all the glory, but parsnips have all the flavor. This recipe is fast and delicious, and I always wish I had made more. From Cook's Illustrated Jan/Feb 2005
1 1/2 tbsps butter 1 lb parsnips 3 celery ribs 1/2 cup low-salt chicken or vegetable broth 1 tbsp sugar 1/2 tsp salt 1/8 tsp ground black pepper 1. Cut the parsnips into 1/2 inch thick bias-cut pieces, halving the thick upper portions lengthwise first. Cut the celery into 1/2 inch bias-cut pieces as well. 2. Melt butter in a large non-stick pan. When foaming subsides, swirl to coat pan. Add parsnips in an even layer and cook over medium-high heat until browned, 2 to 3 minutes. Stir in celery and cook, stirring occasionally, until well browned, about 2 minutes more. 3. Add broth, sugar, salt, and pepper. Cover pan, reduce heat to medium-low, and simmer until vegetables are tender, about 6 minutes. 4. Uncover, increase heat to high, and cook, stirring frequently, until liquid reduces to a glaze, about 1 minute.