- 6 large spring parsnips
- 8 tbsp. butter
- 1⁄4 cup maple syrup
- 2 teaspoons fresh lemon juice
- 1 tablespoon fresh thyme leaves
- Salt and white pepper
Peel and cut parsnips into 2-inch pieces, then cut the smaller pieces into quarters lengthwise and larger ones into 6 or 8 strips so that all have an equal thickness.
Melt butter in a large sauté pan over medium-low heat. Add parsnips, cover, and braise, stirring occasionally, until parsnips are fork-tender (about 20 minutes.) Add syrup and lemon juice. Cook uncovered until the glaze thickens and coats the parsnips. Stir in thyme and season with salt and white pepper to taste. Serve hot.
Note: If you fear a stick of butter, substitute half with water for a ‘lite’ version of this dish.
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