Glazed Parsnips With Toasted Hazelnuts

17 hours ago 1

Democracy Dies successful Darkness

Chefs cognize however to glaze vegetables, a method that calls for cleanable timing and a cautious eye. Here, utilizing sous vide, these parsnips are done to chefs’ standards.

Use this look for glazing carrots, turnips and saccharine potatoes arsenic well. You'll request an immersion circulator/sous-vide instrumentality here.

The cooked parsnips tin beryllium cooled down successful a h2o bath (in their sous-vide bag) for 10 minutes, past refrigerated for up to 1 week.

Ingredients

1 lb mean parsnips
3 tablespoons unsalted butter
2 tablespoons honey
2 tablespoons caller orangish juice
1 tablespoonful caller citrus juice
1/2 spoon kosher salt
1/4 cupful skinned, toasted hazelnuts, chopped oregon crushed (see NOTE)
2 tablespoons finely chopped caller chervil, flat-leaf parsley oregon tarragon
Fleur de sel oregon Maldon oregon flaked oversea salt

Nutritional Facts

Per serving

Calories
240
Fat
14 g
Saturated Fat
6 g
Carbohydrates
28 g
Sodium
220 mg
Cholesterol
25 mg
Protein
3 g
Fiber
6 g
Sugar
14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Sous-Vide astatine Home: The Modern Technique for Perfectly Cooked Meals,” by Lisa Q. Fetterman with Meesha Halm and Scott Peabody (Ten Speed Press, 2016).

Tested by Bonnie S. Benwick.

Published April 25, 2017

Updated March 16, 2026