Glazed Parsnips With Toasted Hazelnuts 4.000

Jennifer Chase for The Washington Post

Apr 26, 2017

Chefs know how to glaze vegetables, a technique that calls for perfect timing and a careful eye. Here, using sous vide, these parsnips are done to chefs’ standards.

Use this recipe for glazing carrots, turnips and sweet potatoes as well. You'll need an immersion circulator/sous-vide device here.

Make Ahead: The cooked parsnips can be cooled down in a water bath (in their sous-vide bag) for 10 minutes, then refrigerated for up to 1 week.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 pound medium parsnips
  • 3 tablespoons unsalted butter
  • 2 tablespoons honey
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 cup skinned, toasted hazelnuts, chopped or crushed (see NOTE)
  • 2 tablespoons finely chopped fresh chervil, flat-leaf parsley or tarragon
  • Fleur de sel or Maldon or flaked sea salt

Directions

Fill a deep pot with water. Stand the immersion circulator/sous-vide device in it, plug it in and set the temperature at 185 degrees (85 degrees Celsius).

Wrap 1 to 2 pounds of weight, such as pie weights or a well-scrubbed stone, in plastic wrap, then place inside a gallon-size freezer zip-top bag.

Trim and peel the parsnips. Cut them lengthwise into quarters, then into 2- or 3-inch lengths. Add them to the zip-top bag, along with the butter, honey, citrus juices and kosher salt.

Seal the bag by using a water displacement method: Place the bag into a sink or deep bowl filled halfway with water. Submerge the bag with only the top exposed; the pressure should force most of the air out of the bag. Once the liquid rises to just below the zipper seal, seal the bag. You should hear and feel a “click-click-click” as it closes.

Massage the bag to redistribute the parsnips so they are not on top of one another.

Once the sous-vide water temperature is reached, add the sealed bag so it is submerged. Set the timer to cook for 1 hour.

Remove the bag from the water bath. Open it and pour the parsnips and their cooking liquid into a large saute pan. Cook for 3 to 5 minutes over medium-high heat, stirring a few times, until the liquid has reduced to a shiny glaze. Remove from the heat.

Transfer to a serving bowl; sprinkle with the hazelnuts, chopped herbs and flaked sea salt. Serve warm.

NOTE: Toast the hazelnuts in a small, dry skillet over medium-low heat for several minutes, until fragrant and lightly browned. Cool before using.

Rate it

Recipe Source

Adapted from “Sous-Vide at Home: The Modern Technique for Perfectly Cooked Meals,” by Lisa Q. Fetterman with Meesha Halm and Scott Peabody (Ten Speed Press, 2016).

Tested by Bonnie S. Benwick.

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