Creamy Braised Parsnips with Sage

Name: Creamy Braised Parsnips with Sage
Yield: 4 servings
Ingredients: 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

Recipe photo courtesy of Romulo Yanes

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

Source: Everyday Food, October 2012

Servings

Ingredients

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

Directions

1. 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.

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Reviews

How would you rate this recipe?

ALR6671013DW

17 JAN, 2017

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.
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