Glazed Parsnips

Just harvested our winter crop of parsnips. Scrub, peel and cut the parsnips into desired sizes. We cut ours about 2-3 inches each. Fill a medium saucepan with water and add a teaspoon of salt. bring the cleaned and peeled parsnips to a boil. Boil for 10 minutes.

Drain the parsnips and wash out pan and dry it. In the same pan add butter and brown sugar. Then add parsnips back to the pan. Toss parsnips in the buttery brown sugar mixture until coated.

Mix vegetable broth and 1/4 teaspoon of ground rosemary together. Add the broth to the saucepan. Heat on medium low heat stirring occasionally. Do this until parsnips are soft and when a toothpick inserted has no resistance, liquid has reduced and has thickened.

Serve with freshly cut parsley. Enjoy!