This time of year, it’s all about root vegetables.  The more of them we eat, the better we’ll be able to handle spring when it comes.  Which is not today. 

This is how Mom used to cook parsnips, glazed in a cast iron frying pan.  It is still my favourite way to eat them.

Parsnips have a flavour that is so different from any other root veg, sweet and earthy.  They’re an old historic vegetable, used as both a sweetener and sustenance.  They add depth to mixed vegetable dishes, such as roasted roots or a good bordelaise mirepoix.

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Serves 4

Ingredients

1½# parsnips

2 c beef stock or roasted veg stock (dark)

2 T balsamic vinegar ~ (Mom didn’t add this, as we hadn’t even heard of it back then.)

Directions

Peel and trim the parsnips.

Cut into ½” rods

Place in a skillet with the stock.

Bring to a boil.

Reduce the heat, cover, and simmer over medium-low heat for about 10 minutes.

Uncover, and increase the heat to medium.

Add in the balsamic vinegar.

Turning occasionally, continue cooking until all the liquid has evaporated, and the parsnips are glazed.

Eat while hot.