Sorghum Glazed Parsnips

Staff Writer
Sorghum Glazed Parsnips
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
190
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. 

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.

Nutritional Facts

Total Fat
5g
7%
Sugar
9g
N/A
Saturated Fat
3g
13%
Cholesterol
10mg
3%
Protein
3g
6%
Carbs
37g
12%
Vitamin A
32µg
4%
Vitamin B6
0.2mg
9.6%
Vitamin C
32mg
54%
Vitamin E
3mg
15%
Vitamin K
43µg
54%
Calcium
70mg
7%
Fiber
10g
38%
Folate (food)
128µg
N/A
Folate equivalent (total)
128µg
32%
Iron
1mg
7%
Magnesium
62mg
15%
Monounsaturated
1g
N/A
Niacin (B3)
2mg
8%
Phosphorus
148mg
21%
Polyunsaturated
0.3g
N/A
Potassium
730mg
21%
Riboflavin (B2)
0.1mg
6.1%
Sodium
471mg
20%
Thiamin (B1)
0.2mg
12.4%
Trans
0.2g
N/A
Zinc
1mg
8%

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