Reviewed: Aug. 24, 2009

Yummy! This was super easy to make and tasted delicious. I followed the recipe exactly and it was very good. Thanks!

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3 users found this review helpful

Reviewer:

robyn devine

Cooking Level: Intermediate

Home Town: Parksville, British Columbia, Canada

Living In: Grande Prairie, Alberta, Canada

Reviewed: Mar. 4, 2008

This is a good recipe for the often forgotten parsnip. I love 'em - they cook quickly and taste so sweet. I prepare parnsips in a similar way but on the stove top. I steam them lightly and finish them n a frying pan with melted butter combined with honey or brown sugar. Lightly coat and brown parsnips over medium low heat. I particularly like this dish with a roast of beef.

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24 users found this review helpful

Reviewer:

Lesley Carol

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Jan. 27, 2010

They were great! My husband and I will definitely be using this recipe in the future!

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3 users found this review helpful

Reviewer:

capecodgrl

Reviewed: Apr. 20, 2010

Delicious! I added carrots and can't wait to make it again.

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3 users found this review helpful

Reviewer:

Leby

Reviewed: Jan. 25, 2011

absolutely delicious! i added a small amt of nutmeg and cayenne for a kick. i was afraid of parsnips because i thought they were long versions of turnips. i was so wrong and had to go back for seconds.

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7 users found this review helpful

Reviewer:

cyntmarker

Reviewed: Feb. 2, 2013

I love parsnips, so I may be biased, but the whole family loved this. I did add a dash of cayenne to the honey/butter mixture and I tossed in a few carrots to add color. I believe the next time I would start the vegetables, without the honey glaze, at 425F to caramelize them and add the glaze for the last 10 minutes at 375f. Thanks, christne1786 we will have these again.

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0 users found this review helpful

Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Jul. 14, 2009

This is a simple, delicious way to prepare parsnips. I prepared them exactly as the recipe stated and was completely satisfied; the parsnips were delightfully sweet and perfectly cooked. I'm looking forward to serving this dish at Thanksgiving this year.

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3 users found this review helpful

Reviewer:

Jackie

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

Reviewed: Oct. 4, 2009

In addition to the listed ingredients, I added a little salt, a little dark brown sugar, a sprinkle of cinnamon, and the juice of half a lemon to help cut the sweetness, and I loved the way they turned out!

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15 users found this review helpful