Food & Cooking Recipes Quick & Easy Recipes Glazed Turnips and Parsnips with Maple Syrup 3.2 (74) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 6 Try sweetening turnips and parsnips with an easy molasses syrup glaze. Ingredients 1 tablespoon vegetable oil, such as safflower 1 pound parsnips, peeled and cut into 1-inch lengths (halved if thick) 1 pound turnips, peeled and cut into 1-inch wedges 1 cup canned reduced-sodium chicken broth or water ½ cup pure maple syrup 2 tablespoons red-wine vinegar Coarse salt and ground pepper 2 tablespoons unsalted butter 2 sprigs fresh rosemary Directions In a large skillet, heat oil over medium-high. Add parsnips and turnips; cook, stirring once, until beginning to brown, 2 minutes. Add broth, pure maple syrup, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until parsnips and turnips are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining). Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper. Rate it Print