20 ml unsalted butter 1 1/2 tbsp
15 ml brown sugar, firmly packed 1 tbsp
2 ml salt 1/4 tsp
125 ml water 1/2 cup
250 g parsnips, peeled & cut into sticks 1/2 lb
2 ml fresh lemon juice 1/2 tsp
In a 10 inch (25 cm) heavy skillet; combine butter, brown sugar, salt, water and simmer, stirring, until butter is melted and sugar is dissolved. Add parsnips and simmer, covered, until tender, 4 to 5 minutes. Transfer parsnips with a slotted spoon to a bowl and boil cooking liquid until reduced to a glaze. Return parsnips to skillet. Heat parsnips over low heat, stirring, until heated through and coated with glaze. Stir in lemon juice, salt and pepper to taste.
Serves 2