Photo by Iain Bagwell

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6-8 servings

  • 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.
  • from Chef Ted Lahey, Table & Main, Atlanta, GA

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