72 parsnips glaze Recipes

parsnip, peeled,cut bite size, butter, brown sugar, orange juice

parsnips , julienned (2-1/4 cups), carrots , julienned (2-1/4 cups), orange juice, dried cranberries, ground ginger, firm ripe pears, peeled, if desired, and sliced, pecan halves, brown sugar, butter or 2 tbsp margarine

unsalted butter, brown sugar, salt, water, parsnips, peeled and cut into 3- by 1/4-inch sticks, fresh lemon juice , or to taste

unsalted butter, peeled parsnips (julienne-cut in 2 inch pieces), dark brown sugar, tomato juice, kosher salt, fresh ground black pepper

parsnips, oil, salt & freshly ground black pepper, mustard, honey

parsnips, halved and cut into 1-inch pieces, onions, halved and sliced, brown sugar, olive oil, balsamic vinegar, salt, pepper

butter, carrots , cut into 3-inch x 1/2-inch pieces, parsnips , cut into 3-inch x 1/2-inch pieces, orange juice, chicken stock, lemon juice, salt and ground black pepper to taste, chopped fresh chives

parsnips, peeled & quartered lengthways, pure olive oil, coarse grain mustard, clear honey, orange , zest of, finely grated

parsnips, sweet potatoes, olive oil, maple syrup, dijon mustard, salt and pepper

glazed winter vegetables, glazed to perfection and fat free, this root vegetable medley celebrates fall at its best., onions, peeled and quartered, carrots, peeled in 1 inch pieces, parsnip, peeled and in 3/4 inch pieces, glaze, orange juice, dark brown sugar, place onions , carrots and parsnips in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 20 minutes or until vegetables are tender. meanwhile combine orange juice and brown sugar; stir well to combine. transfer cooked vegetables to a medium bowl. add sauce. stir to combine. serves 4.

parsnips, lemons , juice of, honey, red wine, cherry juice , from jar, maraschino cherries, finely chopped

parsnip, cut in small chunks, stout beer or 1 cup brown ale, cinnamon, butter, salt and pepper

parsnips, peeled and cut into 1/2-inch pieces, carrots , cut into 1/4-inch pieces, onion, halved and sliced, garlic clove, minced, olive oil, zucchini, halved and cut into 1/4-inch slices, sweet red pepper, thinly sliced and halved, butter, brown sugar, cornstarch, water, seasoned salt, lemon-pepper seasoning, dill weed

carrots (about 8), parsnips (about 10), dried currants or dried cranberries (optional), butter, whole grain mustard, honey, salt, chopped fresh parsley

butter, minced garlic, minced ginger, carrots, 1/4-inch dice, parsnips, 1/4-inch dice, red pearl onions, blanched and peeled, chicken stock, dark soy sauce, salt and black pepper, to taste

diagonally cut carrot, diagonally cut parsnip, frozen pearl onions (about 10 oz), water, dry white wine, sugar, butter, white wine vinegar, salt, freshly ground black pepper

parsnips, peeled , quartered lengthwise, cut into 2-inch lengths, butter, mustard seeds, pure maple syrup, dijon mustard

parsnips, peeled , quartered lengthwise, cut into 2-inch lengths, butter, mustard seeds, pure maple syrup, dijon mustard