Glazed Parsnips and Celery | America's Test Kitchen

Name: Glazed Parsnips and Celery | America's Test Kitchen
Total time: 25 min
Ingredients: 1 1/2 tablespoons unsalted butter; 1 pound parsnips, peeled, tapered ends sliced 1/2 inch thick on bias, large upper portions halved lengthwise, then cut 1/2 inch thick on bias; 3 ribs celery, strings removed with vegetable peeler, sliced 1/2 inch thick on bias (about 1 1/2 cups); 1/2 cup low-sodium chicken broth or vegetable broth; 1 tablespoon sugar; 1/2 teaspoon table salt; 1/8 teaspoon ground black pepper

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Could we turn "boring" turnips, celery root, and parsnips into exciting side dishes?

Keywords

Side Dishes
Vegetables
Quick
Vegetarian
Gluten Free
Thanksgiving
Holiday

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Ingredients

1 1/2 tablespoons unsalted butter
1 pound parsnips, peeled, tapered ends sliced 1/2 inch thick on bias, large upper portions halved lengthwise, then cut 1/2 inch thick on bias
3 ribs celery, strings removed with vegetable peeler, sliced 1/2 inch thick on bias (about 1 1/2 cups)
1/2 cup low-sodium chicken broth or vegetable broth
1 tablespoon sugar
1/2 teaspoon table salt
1/8 teaspoon ground black pepper