Maple Syrup Glazed Turnips, Carrots And Parsnips Recipe

Name: Maple Syrup Glazed Turnips, Carrots And Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola or any neutral oil; 1 pound parsnips, peeled and cut into 1-inch lengths (halved or quartered if thick); 1 pound turnips, peeled and cut into 1-inch wedges; 2 large carrots, peeled and cut into 1-inch lengths; 1 cup homemade or purchased low-sodium chicken broth or braising liquid from pot roast; 1/2 cup Organic maple syrup or honey; 2 tablespoons red-wine vinegar; Coarse salt and ground pepper; 2 -3 tablespoons unsalted butter; 2 sprigs fresh or 1/2 teaspoon dry rosemary; 3-4 ribbons orange peel, white pit removed; 2 tablespoons orange liqueur, such as Grand Marnier; 2 star anise; 1 cup seedless grapes (optional); 1/2 cup roasted and slightly salted Pistachios

Servings: persons

1 tablespoon canola or any neutral oil
1 pound parsnips, peeled and cut into 1-inch lengths (halved or quartered if thick)
1 pound turnips, peeled and cut into 1-inch wedges
2 large carrots, peeled and cut into 1-inch lengths
1 cup homemade or purchased low-sodium chicken broth or braising liquid from pot roast
1/2 cup Organic maple syrup or honey
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
2 -3 tablespoons unsalted butter
2 sprigs fresh or 1/2 teaspoon dry rosemary
3-4 ribbons orange peel, white pit removed
2 tablespoons orange liqueur, such as Grand Marnier
2 star anise
1 cup seedless grapes (optional)
1/2 cup roasted and slightly salted Pistachios

1
In a large skillet, heat oil over medium-high. Add rosemary and star anise. Saute for 1-2 minutes; then add parsnips, carrots and turnips; cook, stirring once, until beginning to brown, about 3 minutes.
2
Add broth, maple syrup, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, about 10 minutes.
3
Uncover, add orange peel and cook over medium-high until parsnips, carrots and turnips are tender and liquid is syrupy, 8 to 12 minutes more. Add orange liqueur, grapes and pistachios and cook for a couple minutes more.
4
Remove skillet from heat; add butter, and swirl skillet until melted. Taste and season with more salt and pepper, if needed.
5
Serve hot or warm alongside your favorite meat or poultry mane course.
6
Note: Lately I have been using Extra Virgin Avocado Oil, which is rich in Omega 3, 6, 9 & Vitamin A, D, E; it also has a high burning point, which makes it perfect for frying, cooking & salads. I recommend to try it.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon canola or any neutral oil, 1 pound parsnips, peeled and cut into 1-inch lengths (halved or quartered if thick), 1 pound turnips, peeled and cut into 1-inch wedges, 2 large carrots, peeled and cut into 1-inch lengths, and more.

Yes, Maple Syrup Glazed Turnips, Carrots And Parsnips falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Maple Syrup Glazed Turnips, Carrots And Parsnips

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