With this new parsnips recipe, it appears as though I am wasting no time on the “2013 Savvy Food Bucket List.”
To be completely fair though, I have to admit that the concept of this recipe has been brewing in my head (and my recipe journal) for awhile now. Parsnips cut into coins and tossed with big chunks of garlic, braised until sweet and tender. I imagined them served with hot soup and crusty bread, or on the side with some pot roast.
I expected the parsnips to come out buttery, tasting luxurious and creamy without all the fat and calories. And I achieved that texture on the very first try. New parsnips recipe, for the win!
2013 Food Bucket List progress: 1 down, 29 to go!
These parsnips are braised with garlic and just a touch of cinnamon for a subtle spicy sweetness. If you don't want to use garlic, replace it with a medium yellow onion, thinly sliced. Recipe adapted from "A New Way to Cook."
- 1 ounce prosciutto, diced
- 4 cups parsnips sliced into coins (about 1 1/4 pounds)
- 7 small cloves garlic
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- Grated Parmesan, for sprinkling
- Cook the prosciutto over medium heat in a large sauté pan, stirring until all sides are browned. Remove from the pan and set aside.
- Add the parsnips and garlic and cook, stirring occasionally, until the parsnips are slightly browned on both sides, about 5 minutes.
- Pour the water, salt and cinnamon over the parsnips. Cover and cook, undisturbed, until the water is gone, about 12 minutes.
- Stir the prosciutto back into the parsnips and cook uncovered for 5 minutes, stirring occasionally. Season with grated Parmesan.