Glazed Turnips and Parsnips with Maple Syrup

Prep Time:
10 mins
Total Time:
30 mins

Try sweetening turnips and parsnips with an easy molasses syrup glaze.


  • 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


  1. In a large skillet, heat oil over medium-high. Add parsnips and turnips; cook, stirring once, until beginning to brown, 2 minutes.

  2. 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).

  3. Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

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