A straightforward recipe that effectively utilizes the parsnips’ sweet flavor.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound parsnips, peeled
- 1 tablespoon butter
- 2 tablespoons white sugar
- 2 tablespoons teriyaki sauce
Instructions
- Place parsnips in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and allow to cool slightly. Cut parsnips into 2 1/2-in sticks.
- Melt butter in a skillet over medium heat. Stir in sugar and parsnips; toss to coat. Add teriyaki sauce and continue to cook and stir until sauce is absorbed, about 5 minutes.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 6 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 377 mg |
| Sugars | 13 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have any teriyaki on hand so only used butter and sugar. I used stevia brown sugar instead of regular sugar. Delicious!
Overall pretty good. The teriyaki sauce was not very noticeable, maybe that is the intention? Easy enough to make, will likely add it to my holiday recipe stash for future use. One note – I very rarely have parsnips that are uniform thickness, most are very fat at the bottom, very thin at the top so they cook unevenly when boiled. Next time I make it I will likely cut them and boil in two batches so the thin top parts do not get over cooked and mushy.
This recipe looked amazing so I made it.. being diabetic I did substitute Splenda for the sugar…tasted awesome!
no changes and will make it again
I followed the recipe exactly and it was delicious.
Everyone liked them!! We did use brown sugar instead of white and it turned out great!
Flavor was okay but inconsistent cooking results.
My husband took one bite and said, “This is good.” Not only good, but easy and fast. No flavors overpower the other. The only thing I did differently was I cut up the parsnips prior to boiling. The reason I did this is because parsnips are much larger at one end than the other and I wanted the pieces to cook more evenly. They are not hard so it is not difficult to cut raw. thanks for sharing!
I love parsnips and doubt there is a bad way to prepare them, but the glaze on these enhances the flavor without being obtrusive. Stove top space was at a premium so I roasted them already cut for about 30 minutes at 400F and when cooked I added the butter and sugar to the hot pan, coating each piece, then added the teriyaki and stirred. I put it back in the oven for another 5 or 10 minutes, stirred again to be sure I got all the glaze I could and served. Very good! Thank you, Lett101