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Categories:Viewed: 37 - Published at: 2 years ago
Ingredients
- 1 tablespoon unsalted butter
- 12 cup Fisher Pecan Halves
- 12 teaspoon ground cumin, lightly crushed
- 14 teaspoon ground coriander
- 12 cup maple syrup
- 8 medium parsnips, ends trimmed and thoroughly peeled and cut in half lengthwise, about 2 pounds
- 2 -3 cups water
- 14 teaspoon salt
Method
- Heat butter a small saucepan over medium-high heat.
- When the butter melts and starts to get brown, add the pecans, cumin and coriander.
- Stir the pecans and toast them with the spices for a minute.
- Remove the pecans from the pan and set aside.
- Add the maple syrup and bring to a boil.
- Reduce to a simmer and cook for 5 minutes; remove from heat and set aside.
- Place the parsnips in a large skillet and cover with water.
- Bring to a boil, reduce to a simmer and cook the parsnips 15 to 20 minutes or until the parsnips are tender when pierced with the tip of a knife.
- Note: I often find recipes dont give me enough liquid to work with.
- Parsnips can vary in size so feel free to add a splash of water to finish the cooking process, if needed.
- Drain off any remaining liquid.
- Sprinkle the parsnips with salt and toss with reserved maple syrup mixture and seasoned pecans.
- Serve immediately.
