A Cool-Season Comfort Food Without Lots of Calories

If you’ve been relegating parsnips to the stock pot (their sweetness enhances both chicken and vegetable broth) or have been skipping over them altogether, you’re missing out on a hearty side-dish choice for fall evenings and winter holidays alike.

Think of parsnips as a healthy comfort food, because cooking them brings out their naturally creamy texture but without all the calories of potatoes. They’re a good source of fiber, plus they have the B vitamin folate and vitamin C. And you don’t have to turn on your oven to get all that goodness when you roast them on top of the stove with a sweet maple glaze.

Pan-Roasted Parsnips

1 pound parsnips
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
2 tablespoons chopped parsley or 1 teaspoon fresh thyme leaves

Peel the parsnips and cut into 2-inch long chunks. Heat a large skillet over medium heat. Add the oil and the parsnips. Sprinkle with salt and pepper and toss with tongs to coat. Cover and cook for 6 to 7 minutes over low heat, turning occasionally, until the parsnips start to brown and soften. Carefully add 2 tablespoons of water and cover to steam through, about 2 more minutes. Check for doneness. If not tender enough, cook for 2 more minutes. Add the maple syrup and vinegar, toss and cook one minute more. Sprinkle with parsley or thyme and serve immediately.

Yield: 4 side-dish servings

More information

The University of California, Berkeley, has more on parsnips including buying tips.