After a cold, long winter, it’s hard to wait for spring vegetables to come to their peak. Fortunately, lighter root vegetables like carrots and parsnips are still sticking around, and still most welcome on a spring table. Highly adaptable, it’s easy to garnish this recipe with things like ramps or garlic scapes as they become available.
1/2 lb parsnips
1/2 lb carrots
2 tablespoons butter
1/4 cup water
1/4 cup dry sherry
1 medium shallot, minced
1 teaspoon fresh thyme
Salt and pepper
Peel the carrots and parsnips and cut in half. Cut into 1/2” slices, rotate and cut again into 1/2” slices. Cut into batons about 3” long.
Heat a frying pan large enough to hold all the vegetables over medium high. Melt butter and saute shallot until translucent, about two minutes. Stir in the water, sherry and thyme, then add the parsnips and carrots and spread into a single layer. Cover the pan and simmer until the vegetables are crisp-tender, about 5 minutes.
Remove cover from the pan and raise heat to high, reducing the liquid into a glaze. Season with salt and freshly cracked pepper. Serve immediately.
Allison Robicelli is a James Beard-nominated writer, cookbook author, humorist, chef/owner of the highly-acclaimed Robicelli’s Bakery, occasional TV personality, raconteur, wife, mother, and all-around good time.