Sorghum Glazed Parsnips

Sorghum Glazed Parsnips
Staff Writer
Monkey Business

While it may not be a regular part of your cooking vocabulary, sorghum is a sweet syrup that is a staple in Southern cooking. Georgian chef Ted Lahey of Table Main uses it in his glazed parsnips recipe to give them a unique, new taste. 

12
Servings
68
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 Pounds parsnips, peeled and cut into 1/2-inch cubes
  • 1/2 stick salted butter
  • 1/4 Cup sorghum
  • 1 Tablespoon kosher salt
  • 1/4 Cup turkey broth, or water

Directions

In a large round pan with a lid, melt the butter over medium-high heat. Add the parsnips and salt. Cook, covered, for 10 minutes, adding the broth little by little and stirring occasionally. When the parsnips soften slightly, add the sorghum and stir with a wooden spoon until well incorporated. Continue to cook over low heat for 2 minutes and then transfer to a serving dish and season with salt. 

Nutritional Facts

Carbohydrate, by difference
17g
13%
Protein
1g
2%
Vitamin A, RAE
42µg
6%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
16mg
2%
Fiber, total dietary
2g
8%
Fluoride, F
3µg
0%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
23mg
3%
Sodium, Na
55mg
4%
Water
180g
7%

Parsnip Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Parsnip Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.