Food & Cooking Recipes Quick & Easy Recipes Creamy Braised Parsnips with Sage 3.2 (44) 1 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 June 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Servings: 4 The earthy sweetness of parsnips goes well with this sage-tinged cream sauce. Ingredients 2 teaspoons olive oil 1 ½ pounds parsnips, peeled and cut into ½-by-2-inch pieces 1 ½ cups chicken broth 2 teaspoons chopped fresh sage 2 tablespoons heavy cream Salt and pepper Directions 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. Rate it Print