Say Yes to Hoboken

Cider Glazed Parsnips

By Kelli of Corner Kitchen

This year I’m swapping out our usual (and somewhat boring) side of carrots for Cider Glazed Parsnips.  If you’re not familiar with parsnips, they’re a long, ivory-colored winter root vegetable.  Think of them as the carrot’s pale, sweeter & slightly earthier tasting cousin.

This recipe is just delicious and comes together in under 30 minutes…

And, if your dinner prep is a little too chaotic on Thanksgiving day, make the parsnips ahead of time and reheat before serving.

The addition of fresh thyme offers a wonderful savory compliment to these subtly sweet and buttery parsnips.  The flavors in this dish scream autumn, making it a perfect addition to your Thanksgiving table.

Cider Glazed Parsnips

Serves 4-6
2 lbs. parsnips, peeled & cut on the bias into 1/4-inch slices
2 tablespoons butter
1 cup apple cider
1 teaspoon apple cider vinegar
2 tablespoons honey
3 tablespoons fresh thyme
salt
fresh ground pepper

Heat the butter in a large saute pan over medium heat.  Add the parsnips and season lightly with salt and pepper.  Cook, stirring occasionally, until slightly tender, about 5 minutes.  Stir in the apple cider, apple cider vinegar, honey and thyme.  Cook until the liquid has reduced to a glaze, about 15 minutes.  Stir so that parsnips are fully coated.

Season to taste with salt and pepper.  Serve immediately.

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