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Sorghum Glazed Parsnips


5 pounds parsnips

½ stick salted butter

1 tablespoon kosher salt

¼ cup turkey broth, or water

¼ cup sorghum


  1. Peel and chop parsnips into 1/2-inch cubes.
  2. In a late round pan with a lid, melt butter over medium-high heat. Add parsnips and salt. Cook covered for 10 minutes, adding broth little by little and stirring occasionally.
  3. When parsnips soften slightly, add sorghum and stir with a wooden spoon until well incorporated. Continue to cook over low heat for two minutes, then transfer to a serving dish and season with salt.
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