Creamy Braised Parsnips with Sage
The earthy sweetness of parsnips goes well with this sage-tinged cream sauce.
- Servings: 4
Photography: Romulo Yanes
Source: Everyday Food, October 2012
- 2 teaspoons olive oil
- 1 1/2 pounds parsnips, peeled and cut into 1/2-by-2-inch pieces
- 1 1/2 cups chicken broth
- 2 teaspoons chopped fresh sage
- 2 tablespoons heavy cream
- Salt and pepper
In a large straight-sided skillet, heat oil over medium-high. Add parsnips and saute until lightly browned, 4 minutes. Add broth and sage and bring to a simmer. Reduce heat to medium-low, cover, and cook until tender, 8 minutes. Uncover, increase heat to high, and cook until liquid is reduced by half. Stir in cream and season with salt and pepper.