Taste the Air-Chilled Difference®

Curried Parsnips

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Curried Parsnips

Serves 4 as a side

  • 1 pound parsnips, peeled and cut into 2-inch batons
  • 3 tablespoons butter, divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon spicy curry powder
  • ½ cup chicken stock
  • 1 teaspoon chopped parsley

To a large sauté pan over medium heat, add the parsnips, 2 tablespoons butter, salt, and pepper. Cook the parsnips until golden brown and tender (about 20 to 30 minutes), rotating them often to avoid burning. Add the curry powder and sauté for another 2 minutes. Add the chicken stock and reduce until there is around 2 tablespoons of liquid left. Add the remaining tablespoon of butter and parsley and toss until glazed. Serve warm.

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