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Maple-Glazed Parsnips on Kale

 Maple-Glazed Parsnips on Kale
This recipe is special to me because it allows me to use delicious farm-fresh produce in a way my family loves. —Christine Wendland, Browns Mills, New Jersey
6 ServingsPrep: 20 min. Cook: 25 min.


  • 1/4 cup plus 1 tablespoon unsalted butter, divided
  • 2 pounds medium parsnips, cut into 1/2-in. slices
  • 2/3 cup maple syrup
  • 1 medium shallot, thinly sliced
  • 1 pound kale, stems removed, cut into 1-in. strips
  • 1/2 teaspoon salt
  • 1 tablespoon apple cider or juice


  • In a large skillet, melt 1/4 cup butter over medium heat. Add
  • parsnips and maple syrup. Cook, uncovered, for 15-20 minutes or
  • until syrup is almost evaporated and parsnips are caramelized,
  • stirring frequently.
  • Meanwhile, in a Dutch oven, melt remaining butter over medium heat.
  • Add shallot; cook for 4-5 minutes or until tender. Add kale;
  • sprinkle with salt. Cook and stir for 3-5 minutes or until slightly
  • wilted. Add cider; reduce heat to low. Cover and steam for 5
  • minutes.
  • To serve, spoon kale onto a large plate; top with parsnips. Yield: 6
  • servings.