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Maple-Glazed Parsnips on Kale

5 | 1 Reviews
Total Time:Prep: 20 min. Cook: 25 min.

By Taste Of Home Editorial Team

Recipe by Christine Wendland, Browns Mills, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 01, 2023

This recipe is special to me because it allows me to use delicious farm-fresh produce in a way my family loves. —Christine Wendland, Browns Mills, New Jersey

TEST KITCHEN APPROVED

Maple-Glazed Parsnips on Kale

5 | 1 Reviews Add your review
Yield:6 servings
Prep:20 min
Cook:25 min
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Ingredients

  • 1/4 cup plus 1 tablespoon unsalted butter, divided
  • 2 pounds medium parsnips, cut into 1/2-in. slices
  • 2/3 cup maple syrup
  • 1 medium shallot, thinly sliced
  • 1 pound kale, stems removed, cut into 1-in. strips
  • 1/2 teaspoon salt
  • 1 tablespoon apple cider or juice
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Directions

  1. In a large skillet, melt 1/4 cup butter over medium heat. Add parsnips and maple syrup. Cook, uncovered, for 15-20 minutes or until syrup is almost evaporated and parsnips are caramelized, stirring frequently.
  2. Meanwhile, in a Dutch oven, melt remaining butter over medium heat. Add shallot; cook for 4-5 minutes or until tender. Add kale; sprinkle with salt. Cook and stir for 3-5 minutes or until slightly wilted. Add cider; reduce heat to low. Cover and steam for 5 minutes.
  3. To serve, spoon kale onto a large plate; top with parsnips.

Nutrition Facts

1/2 cup parsnips with 1/2 cup kale: 329 calories, 11g fat (6g saturated fat), 25mg cholesterol, 251mg sodium, 59g carbohydrate (29g sugars, 7g fiber), 5g protein.
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