Glazed Parsnips
by
Jim Eaton
3 cups diced parsnips
1 tablespoons butter
1 tablespoon maple syrup
Salt and pepper to taste
½ cup fancy mustard
½ cup honey
½ cup olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
Combine the mustard, honey, garlic and onion powders together in a mixing bowl. Whisk to combine, slowly whisk in the olive oil until the ingredients become a smooth but sticky dressing. Reserve the dressing until the parsnips are nearly finished cooking.
Add the parsnips, butter, salt, pepper and enough water to cover up to two thirds of the parsnips - around 1 ½ cups of water to a large sauce or saute pan. Cover and cook over medium high heat until the water is evaporated and the parsnips are soft. Add 4 tablespoons of the dressing and remove the cover to the parsnips. Cook another couple minutes to brown the parsnips. Finish with a drizzle of maple syrup.
Use the remaining dressing on a simple salad of romaine hearts and sliced green onion.
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