Hi there! It’s Sarah from The Gold Lining Girl back to share another delicious recipe! This is for a vegetable that definitely doesn’t get enough love: the parsnip. I grew up eating a lot of parsnips because my Grandmother (best cook ever) made them often in roasts or as a side dish, but a lot of people haven’t really tried them. Let’s change that, shall we?
If you’ve never tried them, parsnips remind me of a cross between a carrot and a potato. If you like those veggies, and let’s face it, those are two of the best veggies out there, then you will seriously like parsnips! One of my favorite ways to prepare them is with a honey dijon sauce.
Who doesn’t love a honey mustard or honey dijon sauce? Nobody, am I right?? 🙂 This dish is so easy to prepare, and the parsnips are divine! The sauce… it’s just incredible on the roasted parsnips. There’s not much prep work involved, and the results are worth it! It’s a perfect side dish for the holidays!
1 lb. parsnips, peeled, halved lengthwise
1/4 c. butter
1/2 c. dijon mustard
1/4 c. honey
splash of white wine
salt & pepper, to taste
- Cook parsnips in boiling salt water til nearly tender, approximately 10-12 minutes.
- Drain and place in a 1 quart baking dish.
- In a small saucepan on low heat, combine remaining ingredients and cook until the butter melts and the honey thins. Whisk to thoroughly blend.
- Pour sauce over parsnips.
- Bake at 400 degrees for 10 minutes.
- Change oven to broil, and cook an additional 5-7 minutes, watching closely, til parsnips are lightly golden. You can turn them or stir after several minutes if you’d like, to get more of the parsnips edges browned.
For more from Sarah at The Gold Lining Girl:
Gingersnap Chocolate Ganache Truffles:
Cranberry Pumpkin Upside Down Cake:
Thanks for listening to my rambles here today!
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