This is an easy recipe for Glazed Parsnips and Carrots with Marsala – but don’t be fooled: just because it’s easy doesn’t mean it isn’t deliciously guest-worthy. I served these parsnips and carrots with sausage, but you could pair them with so many things.
4
modest servings5
minutes40
minutes45
minutesIngredients
¾ lb. parsnips, peeled
½ lb. carrots, peeled
¾ cup chicken stock
3 Tbs. butter
3 Tbs. Marsala
½ tsp dried thyme
Kosher salt and freshly ground pepper, to taste
½ tsp fresh lemon juice
Directions
- Cut the parsnips and carrots in half lengthwise, and then cut the halves in half lengthwise again if they are very thick. If the pieces are long, cut them in half crosswise to make finger-length sticks. All of the pieces should be more or less the same thickness.
- Arrange the parsnips and carrots in a single layer in a fry pan large enough to accommodate them without crowding (a 12-inch pan). Add the stock, butter, Marsala, and thyme and season with salt (perhaps ¼ tsp). Toss to mix. Cover the pan and place over medium heat. Bring to a simmer and cook until the parsnips are easily pierced with a knife, 6 to 8 minutes.
- Uncover the pan, increase the heat to high, and continue to cook until the juices are reduced to a glaze, 4 to 6 minutes. Season with the lemon juice, salt (perhaps ¼ tsp) and pepper. Transfer to a warmed serving dish and serve immediately.
Notes
- Substitutions: water for the stock, dry sherry or Madeira for the Marsala, 1½ tsp chopped fresh thyme for the dried
This is delicious and easy to make. A perfect side, suitable for any guest-worthy dinner.
I paired it with a Greek-inspired sausage, and loved the combination. To do that, use this recipe for the sausage, and start it just before peeling the carrots and parsnips. The sausages will finish right around the same time as the carrots and parsnips.
Social Learning
I got this recipe from Williams-Sonoma. I made only small changes to suit my own pantry and style.
When you’re peeling the carrots and parsnips, you’re going to think, “This isn’t enough for four people.” But once they’re all cut in to fingers, you’ll change your mind. Still, the servings will be on the small side. You can overcome this by adding another carrot and another parsnip if you want to.
Can it be doubled? I think so. The pan will need to be perhaps 2½-inches deep. The carrots and parsnips may not be in a single layer, but I suspect that’d be OK.
Marsala
Marsala is a fortified wine. There are different kinds; the one used in sauce-making is typically dry (“secco”). But the one I used for this dish is very sweet (“dolce”). I thought it paired well with the carrots. Most cooks would probably use a dry Marsala for this dish.
“Fortified” means that the wine has been mixed with a high-proof, distilled spirit, like brandy.
You can sometimes find Marsala in the same aisle where you’d find vinegars and oils. This type is made specifically for cooking. You can also find Marsala in with the other wines. These types are made for both cooking and sipping. That’s the type I used.
Glazed Parsnips and Carrots with Marsala
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Mmmmm. Delicious! I love them with the sausages, too.
Thank you!
I would love this!
🙂
Looks great.
Thank you!
I don’t use marsala very often. We have a bottle in the back of the cabinet, but I really should use it more – it’s often in soups here. This recipe sounds tasty! Also, parsnips. There’s something else I don’t cook with very often. Thanks for the new ideas, sir!
You’re welcome! I love variety, and there isn’t a root vegetable that I don’t love, and I see those parsnips staring at me from the bin as I pass by to grab the carrots each week. A lot of times, when you use parsnips in, say, a stew, they wind up tasting like carrots. But in this recipe, they don’t get cooked long enough for that to happen. So the pairing of the carrots and parsnips seems distinct and nice.
I still have a half bottle of marsala in the kitchen and this seems like a perfect recipe to use it.
🙂
this brings back some recipes Jeff. Mum always used to have a bottle of Marsala in the house (mm daytime drinking?) and she would cook parsnips with our roast dinner. I saw a recipe the other day for a parsnip cake – so anything is possible :=)
cheers
sherry
Parsnip cake! (Eyebrows raised.) Well, I guess there’s carrot cake, right? So not that far off. Sounds really cool.
Such a delicious combo! Sounds great with de rich Marsala!
Thank you, Javier!
Esta verdura es perfecta para mi, lleva todos los sabores que me gustan y sirve para acompañar cantidad de platos.
Un saludo.
Such a vibrant and elegant side dish, Jeff! I love how the sweet glazed parsnips and carrots are elevated by that rich Marsala.
¡¡Hola Jeff!! Pues sí, será una receta sencilla y sin muchas complicaciones, pero me ha parecido riquísima y muy bien combinada. Verduras y la proteína de la carne, realmente bueno. Besitos.
As a veggie lover, I know I would enjoy your carrot and parsnip dish. I usually use dry Marsala but for your recipe I think sweet Marsala would be perfect.
This looks delicious I haven’t had Marsala in the house for a long time. That needs to change. I’ve never paired parsnips with carrots this way, great idea. Pauline (Happy Retirees Kitchen)
https://happyretireeskitchen.blogspot.com
I remember the first time I had a parsnip — I wondered why my mother never made them. They, along with celeriac, are my favorite root veggies! These glazed parsnips and carrots sound perfect for Thanksgiving, Jeff. Thanks.
You know, my mom didn’t either. I think she considered them to be what you would eat if you’d fallen on hard times.
These glazed parsnips and carrots sound absolutely gorgeous! I love that you paired them with Marsala, it must add such a lovely depth and sweetness. Definitely keeping this one in mind for a simple but impressive side dish!
Thank you, Raymund!
I really appreciate your recommendation for which marsala to use. Using the dolce variety makes a lot of sense, as carrots are also fairly sweet. Also, your cooking instructions are spot on and so easy to follow. Thank you for sharing this gem!!
Hey, thank you so much, Heidi!