Maple-Glazed Parsnips on Kale Recipe

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Maple-Glazed Parsnips on Kale Recipe
Maple-Glazed Parsnips on Kale Recipe photo by Taste of Home
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Maple-Glazed Parsnips on Kale Recipe

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Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Maple-Glazed Parsnips on Kale in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p112

Nutritional Facts

1/2 cup parsnips with 1/2 cup kale: 329 calories, 11g fat (6g saturated fat), 25mg cholesterol, 251mg sodium, 59g carbohydrate (29g sugars, 7g fiber), 5g protein.

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  • 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
  1. 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.
  2. 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.
  3. To serve, spoon kale onto a large plate; top with parsnips. Yield: 6 servings.
Originally published as Maple-Glazed Parsnips on Kale in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p112

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Reviews forMaple-Glazed Parsnips on Kale

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Amber User ID: 9438890 285301
Reviewed Mar. 19, 2018

"Delicious. I love parsnips but I've never had them glazed before, what a treat! The kale was also delicious. I would definitely make it again."

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