|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These glazed parsnips are baked with a wonderful brown sugar glaze. A small amount of dry mustard adds to the butter and brown sugar glaze.
Since they are closely related to parsnips, carrots may be used in this recipe as well.
Toasted walnuts or pecans may be added to the parsnips for some extra flavor and crunch.
- 2 pounds parsnips
- 1/4 cup melted butter
- 1/4 cup brown sugar, packed (light or dark)
- 1 teaspoon dry mustard
Heat the oven to 375 F.
Butter a 2 1/2-quart baking dish.
Peel and dice the parsnips.
Put the diced parsnips in a saucepan and cover with water and 1 teaspoon of salt. Bring to a boil. Cover the pan, reduce the heat to low, and cook for about 8 to 10 minutes, or until just tender.
Place the parsnips in the prepared baking dish.
In a bowl, combine the brown sugar with the dry mustard.
Sprinkle the brown sugar mixture over the parsnips.
Drizzle the melted butter evenly over the parsnips.
Bake in the preheated oven for about 20 minutes.
To steam the parsnips, put the cubes in a basket and steam over about an inch of salted water for 20 minutes, or until tender.
Instead of mustard, grate some nutmeg over the brown sugar and butter before baking.
Add 2 teaspoons of fresh lemon juice to the melted butter; drizzle over the parsnips and brown sugar.
Make the recipe with half carrots and half parsnips for a colorful mixture.
Choose small to medium parsnips. Avoid large parsnips, as they can be fibrous.
Store parsnips in the refrigerator for about 1 week.