Recipe information
Yield
Makes 6 Servings
Ingredients
2
pounds parsnips, peeled, quartered lengthwise, cut into 2-inch lengths
4
tablespoons (1/2 stick) butter
1
/4 cup mustard seeds
3
tablespoons pure maplye syrup
2
tablespoons Dijon mustard
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Preparation
Step 1
Steam parsnips over medium heat until tender, about 10 minutes. Transfer to paper towels to drain.
Step 2
Melt 1 tablespoon butter in small skillet over low heat. Add mustard seeds; cover and cook until beginning to pop, about 2 minutes. Remove from heat. Let stand until popping stops, about 8 minutes.
Step 3
Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Stir in maple syrup and Dijon mustard. Add parsnips; toss to coat. Sauté until parsnips are glazed, about 8 minutes. Add mustard seeds and toss to coat. Season to taste with salt and pepper. Transfer to platter and serve.