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Maple-Glazed Parsnips on Kale Recipe

Maple-Glazed Parsnips on Kale Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD:6 servings


  • 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.

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