Braised Parsnips with Maple Syrup and Pecans

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  • Yield: 8 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • "I grew up eating braised carrots with brown sugar and I associate them with the holidays. I love the freshness and unusual sweetness parsnips have and, to me, parsnips naturally gravitate to pecans. I also love to feature pecans in other places besides pecan pie for the holidays." — Alex Guarnaschelli


  • 1 tablespoon unsalted butter
  • 1/2 cup Fisher® Pecan Halves
  • 1/2 teaspoon ground cumin seeds, lightly crushed
  • 1/4 teaspoon ground coriander seeds
  • 1/2 cup maple syrup
  • 8 medium parsnips, ends trimmed and thoroughly peeled and cut in half lengthwise, about 2 pounds
  • 2-3 cups water
  • 1/4 tablespoon salt


  1. Heat butter a small saucepan over medium-high heat. When the butter melts and starts to get brown, add the pecans, cumin and coriander. Stir the pecans and “toast” them with the spices for a minute. Remove the pecans from the pan and set aside. Add the maple syrup and bring to a boil. Reduce to a simmer and cook for 5 minutes; remove from heat and set aside.
  2. Place the parsnips in a large skillet and cover with water. Bring to a boil, reduce to a simmer and cook the parsnips 15 to 20 minutes or until the parsnips are tender when pierced with the tip of a knife. Note: I often find recipes don’t give me enough liquid to work with. Parsnips can vary in size so feel free to add a splash of water to finish the cooking process, if needed. Drain off any remaining liquid. Sprinkle the parsnips with salt and toss with reserved maple syrup mixture and seasoned pecans. Serve immediately.

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Rating (4):

This recipe was absolutely delicious. I didn't have cumin seeds, but cumin powder worked just fine. I don't usually eat parsnips, so this was really a revelation.

- Anonymous | 07.14.15

Delicious!!!!! Very easy too......

- Anonymous | 07.14.15

Very tasty! Not a fan of parsnips but this was delicious! I have also used this recipe for carrots. Substitute one bag of baby carrots for the parsnips.

- Anonymous | 07.14.15

We loved this recipe. My father-in-law has been the only one who would eat parsnips so I made this for him and all of us cleaned the bowl. We will be making this again. I've been thinking of doing a mix of parsnips and carrots in it.

- Anonymous | 07.14.15

I went into this recipe with a big fear that I'd hate parsnips. And now I am forever changed. The whole dish was so perfect. I am repeating the recipe for Thanksgiving. Chef Alex and Fisher have changed my world. They tasted like sweet potatoes.

- Anonymous | 07.14.15

Served this for Thanksgiving. Kept hearing "no one will eat this, no one likes parsnips", but by the time my husband and I made to the table, they were devoured. BIG HIT, who knew! Next time we will double the recipe.

- Anonymous | 07.14.15

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