Golden Parsnip Delight

Beth Haggart

This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by Beth Haggart. Try this as a golden caramelized topping for yogurt or ice cream.

Golden Parsnip Delight

Prep Time

15 minutes

Cook Time

20 minutes


4 Servings


2 cups parsnip (diced into 1/4 inch cubes)
3 tablespoons butter
3 tablespoons maple syrup
2 teaspoons ginger, fresh (grated)
1⁄2 teaspoon cardamom, ground
  pinch salt
3 tablespoons lemon juice (fresh)
  lemon peel (optional, for garnish)
  mint, fresh (optional, for garnish)


Using a small frying pan with a lid, melt together butter, maple syrup, ginger, and cardamom on medium heat.  Add diced parsnips and stir.  Bring to a slow boil, cover, and simmer slowly for 20 minutes on low heat. Uncover and stir every 3-4 minutes so that the mixture browns and caramelizes evenly.  Keep the lid on between stirrings to retain moisture.  After 20 minutes, the parsnips will soften and turn golden brown.  Turn off heat and leave covered 5 minutes.  Uncover, stir in lemon juice to taste.  Serve warm on yogurt or ice cream, optionally garnished with lemon peel and mint leaf.