zoom Sticky maple-glazed parsnips

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    Sticky maple-glazed parsnips

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    Sticky maple-glazed parsnips

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes

    Serves: 4 as a aide


    30g unsalted butter
    1 tbsp olive oil
    600g young parsnips, thickly sliced diagonally
    2 tbsp maple syrup
    3 tbsp sherry
    180g vacuum-packed cooked chestnuts, halved
    2 tbsp lemon juice
    1 tbsp thyme leaves


    1. Melt the butter in a large, non-stick frying pan set over a medium heat, until foaming. Add the oil and parsnips; cook for 15 minutes, turning often, until golden and just tender.

    2. Add the maple syrup and sherry, lower the heat slightly and continue to cook for a further 5 minutes. Add the chestnuts and continue to cook until sticky and glazed. The parsnips should be tender to the point of a knife. Season then add the lemon juice, scatter with the thyme leaves and serve. 

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    This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue


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