Serves: 6

Caramelized Parsnips with Maple, Apple and Sage


Prepare oven according to Mugnaini’s Medium Roasting Environment, 550-625˚F

Ingredients

  • 12 cups parsnips, peeled and cut into 1/2” rounds 
  • 6 quarts water
  • 3 tablespoons kosher salt
  • 3 tablespoons granulated sugar
  • ¼ pound butter, diced into small pieces 
  • 1 teaspoon ground black pepper 
  • Kosher salt to season
  • 1/2 cup maple syrup


To Finish

  • 1/2 cup sage, chiffonade
  • 1 cup tart apples, julienned 

Directions


Combine the parsnips, water, kosher salt and granulated sugar in a pot and bring to a simmer. Cook the parsnips until they are just tender; remove from the water and drain, then lay them out onto a tray to cool. 

When the parsnips are cool to handle, crush them with your palm on the counter top and lay them into a roasting pan. Add the butter, black pepper, kosher salt, maple syrup and slide into the oven away from the fire. Roast for 15-20 minutes, rotating the pan half way through. You want them to be caramelized but also crispy so take your time while cooking them. 

To finish: Remove from oven when finished and toss with the chopped sage and top with the apples. 

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