Cinnamon Glazed Parsnips with Chicken Stock
Glazed parsnips celebrates the cold weather root vegetables in the best way! It is such a sweet and fantastic side dish.
Prep Time 5minutes
Cook Time 20minutes
- 6 whole parsnips
- 1 1/2 cups chicken or veggie stock
- 2/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1 pinch salt
- Peel the parsnips and cut them into rounds that are about 1/4 inch thick. For the rounds on the larger end of the parsnip, either cut them in half or quarter them (depending on their size) to be relatively the same size as the rounds from the smaller end. The skinny tips can be cut off and set aside to use for veggie stock or parsnip puree!
- Get a small pot on the stove and pour the chicken stock and sugar into it. Heat it over medium high heat and stir them together. Add the cut parsnips, cinnamon and salt in to the pot and let the mixture come to a gentle boil.
- Let the mixture gently boil for about 20 minutes, stirring occasionally. The liquid should completely thicken and become a glorious syrup coating the parsnips. Take the pot off of the heat and serve the parsnips immediately as a great side dish!