Easy making recipe Braised Parsnips with Dates with 10 ingredients and 5 stages of easy cooking, which is tasty delicious.
Without fail making ultimate Braised Parsnips with Dates easy, tasty, practical.
Hi my mother, at this time you can cook recipe Braised Parsnips with Dates with 10 ingredients and 5 steps. Next this is how to cook, please carefully carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 10 ingredients and 5 stages of easy cooking Braised Parsnips with Dates.
Ingredients all Braised Parsnips with Dates
Prepare 1 Tbsp : butter or olive oil.
Needed 1/2 : onion, sliced thin.
Needed 300 g : Parsnips, cut into sticks.
Needed 1/2 cup : cooked chickpeas (optional).
Prepare 1/3 cup : pitted dates, chopped.
Needed 1/4 tsp : nutmeg.
Needed 1/2 tsp : sea salt.
Prepare to taste : pepper.
Prepare 100 ml : water or broth.
Needed 1 Tbsp : chopped herbs - parsley, basil, thyme, etc.
If all raw materials Braised Parsnips with Dates it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.
Step by Step Cooking Braised Parsnips with Dates
Heat butter or oil in a medium pot. Add onions and nutmeg, and saute for a few minutes until softened..
Add parsnips, dates, salt and a sprinkle of pepper. Saute for a minute or two, then pour in the water or broth..
Bring to a simmer and cover with lid. Turn to low heat and simmer 10-20 minutes until parsnips are tender. Add a little more liquid if necessary during cooking..
Once the parsnips are tender, remove lid and increase the heat. Boil off almost all of the remaining liquid until it thickens into a "glaze." Stir frequently while boiling and be careful not burn towards the end. Adjust salt & pepper if necessary..
Serve hot, garnishing with fresh chopped herbs. Or let cool for 1-2 hours, garnishing with herbs right before serving..
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