Maple-glazed Parsnips

I love parsnips.   They’re a wonderful comfort food for winter time.   They’re also rich in vitamins including and minerals including folic acid and potassium.

maple-glazed parsnips

By Jenny Published: January 10, 2009

  • Yield: 04 Servings

I love parsnips.   They're a wonderful comfort food for winter time.   They're also rich in vitamins including and minerals …


  • 1 lb Organic Parsnips, Peeled and Sliced Thin
  • 2 Tablespoons Ghee from Grass-fed Cows
  • ¼ C Organic, Grade-B Maple Syrup
  • Pinch of Sea Salt


  1. Heat the ghee in a pan over medium-low heat until it melts, then add the parsnips. Stir them frequently and cover them. When the begin to soften and color a bit, add the maple syrup and continue to cook until the parsnips are cooked-through and tender and the maple syrup has been reduced to a thick consistency.

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What people are saying

  1. Jenny says

    Hey –

    Yes, the maple-glazed parsnips absolutely will work with butter in lieu of ghee.  I imagine it would work with coconut oil too, in a pinch.


    Take Care-


  2. Jenny says

    I really hope you enjoyed the parsnips.  Maple-glazed is our all-time favorite way to do parsnips.  They’re also good with curry and cashews.

    – Jenny

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