Mmmmmm, parsnips.

I’m always amazed at how many people have never tried them. They’re so sweet and nutty. Sort of like me. Why not give them a go?

Salted-Caramel-Parsnips-with-Roasted-Pecans-3I’m not going to deny that I stood at the stove and ate these directly out of the pan, and totally burned the roof of my mouth in the process. I couldn’t help myself, the smell was intoxicating. (BTW, mouth-roof burn: officially one of the most annoying feelings.)

I did manage to salvage enough to share with the troops, alongside a fresh from the oven rosemary dijon pork loin roast… with which I may have doubled my mouth-roof burnage factor.

Patience is apparently not an attribute I can boast of.

Salted Caramel Braised Parsnips
(makes 4 servings)
3 tbsp unsalted butter (divided)
1/4 cup chopped pecans
1/8 tsp cayenne pepper
1/4 cup light brown sugar
4 – 5 medium sized parsnips (ends trimmed, thoroughly peeled and roughly cut in thick lengthwise strips)
2 – 3 cups water
sea salt

In a small saucepan, melt 1 tbsp of the butter and add in the pecans and cayenne pepper. Stir to lightly toast then remove from the pan and set aside. In the same pan over medium heat, melt the remaining 2 tbsp butter, add the brown sugar, bring to a low boil, stirring to combine then reduce heat and simmer for five minutes. Add the pecans back in to the mix, stir to coat and set aside.

Place the parsnips in a medium saucepan and cover with water. Bring to a boil, reduce to a simmer and continue cooking until the parsnips are fork-tender (around 10 – 15 minutes.)

Drain off any excess water then pour the caramel/pecan mixture over the parsnips and gently stir to coat. Sprinkle with sea salt before serving.

Salted-Caramel-Parsnips-with-Roasted-PecansParsnip lovers, unite.

Hell, salted caramel anything lovers unite.

Let’s just do this, people.

Salted-Caramel-Parsnips-with-Roasted-Pecans-2OMFG. SO GOOD.