That apple cider in the refrigerator needs to be used up and here's the way to do it. Cook with it! I stopped by Verrill Farm last weekend and they had beautiful bunches of parsnips. I wasn't sure how I would use them but they looked great. I love parsnips - the sweetness of carrots crossed with the root flavor of a turnip. I thought they'd make a great side dish to the pork cutlets defrosting on the counter for Sunday dinner.

 

When I got home I took a look in the refrigerator and saw there was a little less than a cup or so of cider left in a jug at the back. Apples and parsnips. Parsnips and pork. Apple and pork. It all seemed to fit.

 

A classic preparation for carrots is the "orange glazed" reduction of orange juice with sugar. I thought a cider glaze for the parsnips would be a nice variation. However, unless I'm baking, I don't like to cook with refined sugar. Instead, I like to substitute refined sugar with a natural sweetener like honey, or in this case, maple syrup. I was very happy with the result - very easy and very tasty. Next Thanksgiving this side dish may make an appearance. Enjoy!

 

 

1.5 - 2 lbs parsnips

2 tbsp butter, olive oil or bacon fat

1 tsp maple syrup

1/2 tsp dried thyme

1/4 tsp cumin

1/4 - 1/3 cup apple cider

1 tsp cider vinegar

 

 

Wash, dry and peel parsnips. Cut them into roughly 1/4 inch slices. In a saute pan over medium heat, cook the parsnips in butter or other fat for about 3 - 5 minutes. Add maple syrup, cider and cider vinegar. Add cumin and thyme and let simmer for about 10 - 15 minutes until the liquid is reduced to a glaze. Season with salt and pepper. Serves 3 - 4 as a side dish.