- 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
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.