Maple-Glazed Parsnips on Kale

Name: Maple-Glazed Parsnips on Kale
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1/4 cup plus 1 tablespoon unsalted butter, divided; 2 pounds medium parsnips, cut into 1/2-in. slices; 2/3 cup maple syrup; 1 medium shallot, thinly sliced; 1 pound kale, stems removed, cut into 1-in. strips; 1/2 teaspoon salt; 1 tablespoon apple cider or juice

Total Time Prep: 20 min. Cook: 25 min.

Yield 6 servings

Test Kitchen Approved

This recipe is special to me because it allows me to use delicious farm-fresh produce in a way my family loves. —Christine Wendland, Browns Mills, New Jersey

Ingredients

1/4 cup plus 1 tablespoon unsalted butter, divided
2 pounds medium parsnips, cut into 1/2-in. slices
2/3 cup maple syrup
1 medium shallot, thinly sliced
1 pound kale, stems removed, cut into 1-in. strips
1/2 teaspoon salt
1 tablespoon apple cider or juice

Directions

In a large skillet, melt 1/4 cup butter over medium heat. Add parsnips and maple syrup. Cook, uncovered, for 15-20 minutes or until syrup is almost evaporated and parsnips are caramelized, stirring frequently.
Meanwhile, in a Dutch oven, melt remaining butter over medium heat. Add shallot; cook for 4-5 minutes or until tender. Add kale; sprinkle with salt. Cook and stir for 3-5 minutes or until slightly wilted. Add cider; reduce heat to low. Cover and steam for 5 minutes.
To serve, spoon kale onto a large plate; top with parsnips.

Nutrition Facts

1/2 cup parsnips with 1/2 cup kale: 329 calories, 11g fat (6g saturated fat), 25mg cholesterol, 251mg sodium, 59g carbohydrate (29g sugars, 7g fiber), 5g protein.

This recipe is special to me because it allows me to use delicious farm-fresh produce in a way my family loves. —Christine Wendland, Browns Mills, New Jersey

Recipe Creator