Glazed Parsnips with Carrots or Ginger



by Cat, Sept 2007 (photo from Wikipedia: Parsnip, but no longer there 111313)

See also: Root Vegetables (About)Roasted Sweet Potatoes & Parsnips with a Balsamic-Dijon Glaze;  Burnished Chicken Legs (or Butterflied Game Hen) with Yams & Parsnips

This article includes: 1. Glazed Parsnips and Carrots; 2. Mirin-Glazed Parsnips with Ginger & Scallions

Parsnip is a misunderstood and little-used vegetable in the United States.  However, in Europe, especially in the time before the potato was introduced from the Americas, parsnips were used much as are potatoes today. This cousin of the carrot provides dietary fiber (primarily inulin), folate (a B-vitamin), potassium and vitamin C, as well as several antioxidants.

One of my favorite ways to enjoy parsnips is to glaze them for a tasty side dish (see links above). Another way is to roast them with sweet potatoes, as in my recipe: Roasted Sweet Potatoes & Parsnips with a Balsamic-Dijon Glaze.

Glazed Parsnips and Carrots

This recipe is delicious; I serve it during the Holidays or at Easter.   Choose parsnips that are no larger than 1″ in diameter at the stem end.  This recipe serves 4.

Ingredients & Equipment:


  1. Scrub, then cut parsnips and carrots into julienne (sticks) about 2″  long by 1/4 inch wide.
  2. Combine broth, butter, sweetener and salt in saucepan, and bring to boil.  Add carrots and cook, covered, over moderately high heat, 1 minute.  Add parsnips and cook, covered, 4 – 5 minutes, until tender.
  3. Using a slotted spoon, transfer veggies to a bowl, cover, and keep warm.
  4. Boil cooking liquid until reduced to 3 Tbsp, and pour over veggies.
  5. Add parsley and season with salt and pepper; toss gently to coat.

Mirin-Glazed Parsnips with Ginger and Scallions

Mirin is a sweet rice wine used in Japanese cooking.  Choose a golden-colored mirin for the best flavor.  Choose parsnips that are not too big (preferably less than 1 inch at the stem end).  Serves 4.

Ingredients & Equipment:

  • 1 Tbsp mild olive oil
  • 3 scallions (green onions)
  • 2 – 3 tsp fresh ginger root
  • 1 pound parsnips
  • 1/3 cup mirin
  • 1/3 cup water
  • pinch Unrefined sea salt
  • 2 quart saucepan
  • bowl
  • slotted spoon


  1. Scrub and trim parsnips; cut into 3/4 inch chunks (if larger than 3/4 inch diameter, cut in halves or quarters).
  2. Clean scallions, then slice thinly the white and light-green parts crosswise (about 1/4 cup).
  3. Peel then mince the ginger root.
  4. Heat oil in a saucepan over medium-high heat.  Add 3 Tbsp of the scallion slices and cook for 2 minutes, until they soften.  Add minced ginger and cook for another minute.
  5. Add the parsnips and stir to combine.  Add the mirin, water and salt.  Bring to a boil, and quickly cover the pan.  Adjust  heat to medium or as needed to keep the liquid at a steady but controlled boil.
  6. After 6 minutes, begin checking the parsnips; they are done when they can be easily pierced with a toothpick, but not mushy (about 8 – 10 minutes).
  7. Uncover, increase the heat to medium-high and cook for a minute or two, until the liquid reduces to a glaze.  Transfer parsnips with glaze to serving dish.  Garnish with remaining 1 Tbsp of sliced scallions.


  1. Catherine Haug recipe collection

About Cat

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