Parsnips and Apples With Marsala
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1½pounds parsnips
- 2Granny Smith apples
- 3tablespoons unsalted butter
- 1teaspoon granulated sugar
- Kosher salt and black pepper
- ⅔cup sweet Marsala
- Chopped flat-leaf parsley, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
191 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 2 grams protein; 445 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Peel the parsnips and halve them lengthwise, if very thick. Peel and core the apples. Chop the parsnips and apples into 1-inch pieces.
- Step 2
Melt the butter in a large, heavy skillet or Dutch oven over medium heat. Add the parsnips and apples and cook, stirring continuously, until evenly coated with the butter, about 2 minutes.
- Step 3
Add the sugar, ½ teaspoon salt and ¼ teaspoon pepper and cook, stirring continuously, until the sugar melts, about 2 minutes. Pour in the Marsala, reduce the heat to low and simmer for 5 minutes.
- Step 4
Add enough water to just barely cover the parsnips (about 2 cups). Bring to a simmer again, adjusting the heat as needed, then cover the pan and continue to simmer until the parsnips are just crisp-tender, about 20 minutes.
- Step 5
Remove the lid, increase the heat and bring the liquid to a boil, reducing it until it turns into a syrupy sauce coating the parsnips and apples, about 10 minutes. Season to taste with salt and pepper. Sprinkle with parsley, if using.
Private Notes
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Cooking Notes
Lauren
Usually when I'm utterly ashamed of something I've cooked, the fault is entirely mine. In this rare instance I think, possibly, maybe, kinda, sorta the problem lies with the recipe. I think the issue is apples and parsnips cook at very different rates. By the time Step 4 arrives, the apples are cooked through but the parsnips are still hard. By adding all that water the parsnips cook well, but the apples become mush. I also couldn't taste the marsala, which is disappointing.
Anne
Added a couple of carrots. Cooked only parsnips and carrots for awhile - 15 minutes. added apples at the last - to stay crispy. Topped with toasted chopped hazelnuts.
Simon
It was great, keep in mind that the apples cook faster than the parsnips. The taste was awesome, I omitted the water, though. When it comes to the cooking time use common sense and taste from time to time, rather then what’s specified in the recipe.
lewkosama
Apples half way thru braising the parsnips. Used about 1 c water. Substituted port for Marsala
Vince King
Yes, the previous commenters are right on about the apples. Add them at the VERY end of the simmer, let them simmer for 4-5 minutes max, and then rescue all the solid items (i.e. remove them & put them in a bowl) before boiling the sauce down. Otherwise, you'll end up with mush. I would also recommend way less water.
Vince King
Yes, the previous commenters are right on about the apples. Add them at the VERY end of the simmer, let them simmer for 4-5 minutes max, and then rescue all the solid items (i.e. remove them & put them in a bowl) before boiling the sauce down. Otherwise, you'll end up with mush. I would also recommend way less water.
lewkosama
Apples half way thru braising the parsnips. Used about 1 c water. Substituted port for Marsala
Frank
Very disappointed in this recipe. 1. The cut up apples and parsnips pictured are not consistent with the written directions. 2. Most cooks will find that the cooking time for apples is significantly less than for the parsnips. By following the written directions, you end up with a near applesauce consistency for the apples. 3. Although I followed the recipe to the word, my end product did not look at all like the golden color results pictured.
gailparis
Loved this - sweet and terrific- substituted port for marsala.
Anne
Added a couple of carrots. Cooked only parsnips and carrots for awhile - 15 minutes. added apples at the last - to stay crispy. Topped with toasted chopped hazelnuts.
Dana
I used parsnips, carrots, and turnips. I am not sure how long I left the pan simmering as the goal is to soften the roots to ‘crisp-tender’ and I was more focused on that than the time. After removing the cover, I boiled off the liquid. The dish seemed perfect, tender vegetables with a glaze of Marsala.
Simon
It was great, keep in mind that the apples cook faster than the parsnips. The taste was awesome, I omitted the water, though. When it comes to the cooking time use common sense and taste from time to time, rather then what’s specified in the recipe.
Lauren
Usually when I'm utterly ashamed of something I've cooked, the fault is entirely mine. In this rare instance I think, possibly, maybe, kinda, sorta the problem lies with the recipe. I think the issue is apples and parsnips cook at very different rates. By the time Step 4 arrives, the apples are cooked through but the parsnips are still hard. By adding all that water the parsnips cook well, but the apples become mush. I also couldn't taste the marsala, which is disappointing.
J. Hayman
Waste of Marsala. Yields an inedible slop of dissolved sponge.
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