Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, braised parsnips with dates. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Clean and scrape young, freshly dug parsnips, and cut them in two lengthwise. Melt the butter in a skillet, add the parsnips and the seasoning, and cook covered over low heat until tender. Serve garnished with finely chopped parsley.

Braised Parsnips with Dates is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Braised Parsnips with Dates is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have braised parsnips with dates using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Braised Parsnips with Dates:

1. Take butter or olive oil
2. Prepare onion, sliced thin
3. Get Parsnips, cut into sticks
4. Get cooked chickpeas (optional)
5. Make ready pitted dates, chopped
6. Get nutmeg
7. Get sea salt
8. Make ready pepper
9. Take water or broth
10. Get chopped herbs - parsley, basil, thyme, etc

Bring the liquid to a simmer, cover. Add broth and sage and bring to a simmer. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.<br… Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that's large enough for the vegetables to lie flat. Bring to boiling; reduce heat to medium.

Instructions to make Braised Parsnips with Dates:

1. Heat butter or oil in a medium pot. Add onions and nutmeg, and saute for a few minutes until softened.
2. Add parsnips, dates, salt and a sprinkle of pepper. Saute for a minute or two, then pour in the water or broth.
3. Bring to a simmer and cover with lid. Turn to low heat and simmer 10-20 minutes until parsnips are tender. Add a little more liquid if necessary during cooking.
4. Once the parsnips are tender, remove lid and increase the heat. Boil off almost all of the remaining liquid until it thickens into a "glaze." Stir frequently while boiling and be careful not burn towards the end. Adjust salt & pepper if necessary.
5. Serve hot, garnishing with fresh chopped herbs. Or let cool for 1-2 hours, garnishing with herbs right before serving.

Stir pears, pecans, brown sugar, and butter into mixture in skillet. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. Serve the shanks over mashed potatoes and spoon some of the gravy over the top. Wintertime was made for meals like these red wine braised short ribs.

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