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
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This recipe was most recently featured in
Boston Organics Newsletter No. 09 of 2016.