Glazed Parsnips

  

Glazed Parsnips

Ingredients:

1/2 cup pumpkin seeds

Pinch sea salt

1/2 teaspoon EVOO

2 -2 1/4 pounds parsnips. peeled

1/4 cup butter

freshly ground pepper

3 1/2 cups chicken stock

5 juniper berries

5 star anise, coarsely crushed

3 bay leaves

1/4 cup honey

lemon juice to taste

chopped tarragon 

1/4 cup golden raisins

Directions:

Preheat oven to 325 degrees,

To toast the pumpkin seeds,  mix them with a splash of oil and lightly sat.  Spread them on a baking sheet and toast for 10 minutes.

Cut each parsnip in half.  Melt butter in skillet over medium heat.

Toss parsnips in butter seasoned with salt and pepper for 10 minutes.

Add the chicken stock, juniper berries, star anise, and bay leaves, and bring to a boil. Cook until the liquid has almost completely evaporated.

Add the honey and cook until the liquid has become rich and thick and the parsnips are glazed. Taste and season with salt and lemon juice, then add the tarragon and raisins. 

Transfer to a serving plate and garnish with the toasted pumpkin seeds