Maple-Glazed Parsnips with Popped Mustard Seeds – Boston Organics

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The following recipe was first featured in Boston Organics Newsletter number 09 of the year 2016, which you should be able to find online at http://www.bostonorganics.com/newsletter/2016/news_09.html.

2 lbs parsnips, peeled, quartered lengthwise and cut into 2-inch lengths4 tbsp (1/2 stick) butter1/4 cup mustard seeds3 tbsp pure maple syrup

2 tbsp Dijon mustard

Steam parsnips over medium heat until tender, about 10 minutes. Transfer to paper towels to drain.

Melt 1 tbsp butter in a small skillet over low heat. Add mustard seeds, cover and cook until they begin to pop, about 2 minutes. Remove from heat. Let stand until popping stops, about 8 minutes.

Melt remaining 3 tbsp butter in large nonstick skillet over medium heat. Stir in maple syrup and Dijon mustard. Add parsnips; toss to coat. Sauté until parsnips are glazed, about 8 minutes. Add mustard seeds and toss to coat. Season to taste with salt and pepper. Transfer to platter and serve.

Adapted from epicurious.com (Find the original online at http://www.epicurious.com/recipes/food/views/maple-glazed-parsnips-with-popped-mustard-seeds-104724)