MAPLE-GLAZED PARSNIPS ON A BED OF KALE

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MAPLE-GLAZED PARSNIPS ON A BED OF KALE image

Categories     Vegetable     Side     Sauté     Thanksgiving     Vegetarian

Yield 4 people

Number Of Ingredients 8

2 pounds parsnips
2 pounds dinosaur kale
¼ c. plus 2 tbsp. unsalted butter
2/3 c. pure maple syrup
1 large shallot, thinly sliced
1 tsp. kosher salt
2 tbsp. apple cider
¼ c. toasted sliced almonds

Steps:

  • Peel parsnips and slice into ½ inch coins; set aside. Remove thick stem ends from kale and cut widthwise into 1 inch ribbons; place in colander and rinse thoroughly. Set aside. In a large saucepan, melt ¼ c. butter. Add parsnips and maple syrup, and cook on medium until syrup is reduced to nearly nothing and parsnips are caramelizing, about 20 minutes. Meanwhile, in a large sauté pan, melt 2 tbsp. butter on medium heat. Add shallot, cooking until softening but not brown. Add sliced kale and sprinkle with salt. Cook until kale is slightly wilted, stirring often, about 5 minutes. Raise heat to high and add cider; cover pan immediately, reduce to low, and steam in cider for 5 minutes. To serve, spoon kale onto a large plate. Mound the glazed parsnips in the center of the kale, and sprinkle with the toasted almonds. Serve hot.

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