MAPLE-GLAZED PARSNIPS WITH POPPED MUSTARD SEEDS
Serving Size : 6
2 pounds parsnips -- peeled, quartered lengthwise, cut into 2-inch lengths
4 tablespoons butter -- (1/2 stick)
1/4 cup mustard seed
3 tablespoons maple syrup
2 tablespoons Dijon mustard
Steam parsnips over medium heat until tender, about 10 minutes. Transfer to paper towels to drain.
Melt 1 tablespoon butter in small skillet over low heat. Add mustard seeds; cover and cook until beginning to pop, about 2 minutes. Remove from heat. Let stand until popping stops, about 8 minutes.
Melt remaining 3 tablespoons 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.
NOTES : An excellent complement to roast pork
Serving Size : 6
2 pounds parsnips -- peeled, quartered lengthwise, cut into 2-inch lengths
4 tablespoons butter -- (1/2 stick)
1/4 cup mustard seed
3 tablespoons maple syrup
2 tablespoons Dijon mustard
Steam parsnips over medium heat until tender, about 10 minutes. Transfer to paper towels to drain.
Melt 1 tablespoon butter in small skillet over low heat. Add mustard seeds; cover and cook until beginning to pop, about 2 minutes. Remove from heat. Let stand until popping stops, about 8 minutes.
Melt remaining 3 tablespoons 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.
NOTES : An excellent complement to roast pork