Parsnips Vichy | Abel & Cole
Parsnips Vichy
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Total: 35-40 mins
A seasonal twist on the retro classic Vichy carrots, this simple side dish swaps in creamy parsnips, braising them in a rich thyme, nutmeg and butter glaze.
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114 kcal
(per portion)
Ingredients you'll need
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 125ml cold water
You'll need
  • Vegetable peeler
  • Deep-sided frying pan or wok with lid
  • Measuring jug
Step by step this way
  • 1.

    Trim and peel the parsnips. Slice them into 1cm-thick rounds, then place them in a deep-sided frying pan or wok.

  • 2.

    Dot 50g butter over the top of the parsnips (keep the rest of the butter for your other recipes) and sprinkle over 1 tsp demerara sugar. (keep the rest for your Mulled Red Cabbage). Tear over a few thyme sprigs and grate over roughly ¼ of the nutmeg. Season with a pinch of salt and pepper.

  • 3.

    Pour 125ml cold water into the pan, pop on a lid and bring to the boil. Turn the heat down to low. Simmer for 20-25 mins till the parsnips are tender and the liquid has reduced to a thick glaze. Stir occasionally. If the sauce reduces too quickly, turn the heat down even more and add a splash of water.

  • 4.

    Discard the thyme sprigs and gently stir the parsnips to coat them in the glaze. Taste and add more salt, pepper or nutmeg. Serve garnished with thyme.

  • Tip

    Low Waste, No Waste
    Your parsnip peelings don't just make good compost, then also make great Veg Peelings Crisps (NAME TBC). Search for the recipe at and enjoy some crunchy snacks with a glass of sherry on Christmas Eve.

  • Tip

    Love Your Leftovers
    Leftover parsnips will keep in the fridge for up to 3 days. You can turn them into instant soup by popping them in a blender and pouring in a glug or 2 of vegetable stock. Whizz till smooth, then pour into a pan and warm through.

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