The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Sorghum Glazed Parsnips

Ingredients

5 pounds parsnips

½ stick salted butter

1 tablespoon kosher salt

¼ cup turkey broth, or water

¼ cup sorghum

Directions

  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.
Print Recipe