10786 whisky glazed parsnips 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

parsnips, salt, butter or 2 tbsp margarine, honey, seasoning salt, orange juice, orange peel, grated

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

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

sugar, unsalted butter, parsnips, peeled, cored, and cut into 1/4-inch-thick sticks, moscatel vinegar or balsamic vinegar, water

unsalted butter, light-flavored honey (i like to use local if possible), scotch whisky, dark brown sugar, sweet potatoes or 3 lbs yams, peeled and cut into 1-inch chunks, kosher salt, fresh ground black pepper, chopped walnuts (optional) or 1 cup pecans (optional)

unsalted butter, whisky, light brown sugar, carrots, peeled and cut into 2-by-1/2-inch sticks, tender young parsnips, peeled and cut into 2-by-1/2-inch sticks, salt and freshly ground 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

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

sugar, unsalted butter, parsnips, peeled, cored, and cut into 1/4-inch-thick sticks, moscatel vinegar, water, salt (to taste), cracked black pepper

maple syrup, prepared mustard, vegetable cooking spray, margarine, diagonally sliced parsnip, water, salt, pepper, chopped fresh parsley

unsalted butter, light-flavored honey such as wildflower , orange blossom, or clover, scotch whisky, dark brown sugar, orange-fleshed sweet potatoes (yams), peeled and cut into 1-inch chunks, kosher salt, freshly ground black pepper

bacon, diced, short ribs, kosher salt and freshly ground black pepper, canola oil, red bell pepper, 1-inch dice, carrots, 1-inch dice, celery, 1-inch dice, cipollini onions, peeled, whole, all-purpose flour, dried rosemary, red chili flakes, pickling spice, salt, freshly cracked black pepper, red wine, beef stock, balsamic glaze , recipe follows, parsnip puree , recipe follows, balsamic vinegar, pomegranate juice, honey, celery root, peeled and 1/2- inch dice, parsnip root, peeled and 1/2- inch dice, whole milk, garlic, peeled and smashed, thyme sprigs, whole , tied together with kitchen string, butter, salt, freshly cracked black pepper, bacon reserved from short ribs, crisp fried onions, for garnish

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.