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Braised Parsnips with Dates
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Chef :
FeliceBraised Parsnips with Dates
Inspired by a recipe from Mark Bittman for "Braised and Glazed Carrots." I used parsnips instead, flavored with a touch of nutmeg and dates to give them a well-rounded sweetness. I threw in some left over chickpeas I had too; I found it nice, but just leave out if you don't have any.
Ingredient
Food ration :
4 servingsCooking time :
30 mins
1 Tbsp
butter or olive oil
1/2 cup
cooked chickpeas (optional)
1/3 cup
pitted dates, chopped
1/4 tsp
nutmeg
1/2 tsp
sea salt
to taste
pepper
100 ml
water or broth
Cooking instructions
* Step 1
Heat butter or oil in a medium pot. Add onions and nutmeg, and saute for a few minutes until softened.
* Step 2
Add parsnips, dates, salt and a sprinkle of pepper. Saute for a minute or two, then pour in the water or broth.
* Step 3
Bring to a simmer and cover with lid. Turn to low heat and simmer 10-20 minutes until parsnips are tender. Add a little more liquid if necessary during cooking.
* Step 4
Once the parsnips are tender, remove lid and increase the heat. Boil off almost all of the remaining liquid until it thickens into a "glaze." Stir frequently while boiling and be careful not burn towards the end. Adjust salt & pepper if necessary.
* Step 5
Serve hot, garnishing with fresh chopped herbs. Or let cool for 1-2 hours, garnishing with herbs right before serving.
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