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Honey-Caraway Parsnips with Cider Vinegar

Honey-Caraway Parsnips with Cider Vinegar

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    20 minutes

In this recipe and the ones that follow, vegetables are simmered in a small amount of water in a covered pot, then the lid comes off so the moisture fully evaporates. This cooks the vegetables quickly while producing clean, concentrated flavors without the sogginess that typically results from boiling. In this autumnal side dish, we pair the earthiness and subdued sweetness of parsnips with floral honey, spicy caraway and fruity cider vinegar. It’s an excellent accompaniment to roasted turkey or lamb.

Ingredients
  • 3

    tablespoons extra-virgin olive oil OR salted butter

  • 2

    sprigs fresh rosemary

  • 2

    tablespoons honey

  • 1

    teaspoon caraway seeds

  • Kosher salt and ground black pepper

  • 2

    pounds parsnips, peeled, thick portions halved lengthwise, sliced ½ inch thick on the diagonal

  • 3

    tablespoons cider vinegar

In a large Dutch oven, combine the oil, rosemary, honey and caraway seeds. Cook, stirring, until the mixture is fragrant and lightly browned. Add 1¼ cups water and a pinch each of salt and pepper, then bring to a boil. Stir in the parsnips, cover and cook, stirring only once or twice, until just tender. Uncover and cook until the moisture has evaporated and the parsnips begin to sizzle. Off heat, stir in the vinegar. Discard the rosemary stems, then season with salt and pepper.