Increase the heat to medium-high and continue cooking, stirring constantly, until all the liquid has evaporated and the parsnips are coated with a shiny glaze, about 6 minutes. Remove from heat.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Glazed Carrots and Parsnips Yield • 8 servings Salt 8 small to medium carrots, peeled 1. Bring a large pot of salted water ...

These maple-glazed parsnips and carrots are roasted with bacon and thyme until tender ... Maureen Kirk, of Malvern, ...

Jessica is working on some Thanksgiving side dishes. Her maple-glazed carrots and parsnips with bacon is a sweet and savory dish that is a good way to sneak in some veggies on the dinner table ...

This root vegetable looks similar to carrots in shape and size but is quite different in terms of taste and texture. What are parsnips, exactly, and how do you use them in recipes? Read on to learn ...

Parsnips may be the Rodney Dangerfield of root vegetables. Never tried them? You’re not alone. And I’m not sure why they don’t get more respect. They resemble a pale, oversized carrot, but ...

Mary shares her unique recipes for stodgy favourites like Shepherd's Pie and Beef Wellington, as well as more ambitious entrees such as honey-glazed parsnip soup or roasted vegetable risotto.