Honey-Glazed Parsnips
To bring out the best in this snowy white root vegetable, I simmer it in honey and citrus. A little heat balances the luscious sweetness.
Recipe information
Yield
Serves 4
Ingredients
2 pounds parsnips, trimmed, peeled, and cut into 5 × 1-inch batons
2 cups fresh orange juice
1/2 cup fresh lime juice
3 tablespoons honey
10 tablespoons unsalted butter
Grated zest of 2 limes
1/2 fresh red Thai chile, thinly sliced
Kosher salt
Preparation
In a large sauté pan, combine the parsnips, orange juice, 1 cup water, the lime juice, honey, butter, lime zest, and chile. Season with salt, cover, and bring to a boil over medium heat. Simmer over low heat for 20 minutes. Uncover and simmer, gently stirring occasionally, until the parsnips are very tender and glazed, about 15 minutes longer.
Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.
Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.
Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.
