The earthy sweetness of parsnips goes well with this sage-tinged cream sauce.



Ingredient Checklist


Instructions Checklist
  • 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.


Cook's Notes

Serve this side with roast chicken or pork, ham, or even steak.

Reviews (1)

44 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 3
Rating: 5 stars
This is so far, my favorite parsnip recipe: unlike roasted parsnips, you are sure to have them thoroughly cooked, the broth balances the strong flavor of parsnips and gives it the right saltiness and the cream makes it less dry.