Parsnips and Apples With Marsala

By Charlotte Druckman

Parsnips and Apples With Marsala
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui
Total Time
45 minutes
Rating
3(109)
Comments
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In 1954, the food writer Elizabeth David introduced her fellow Brits to carote al Marsala via her book “Italian Food.” She warned readers that Marsala and carrots may sound like “an unsuitable combination,” but lists the dish as one of her favorite vegetable recipes. Simmering the carrot in sweet wine until the liquid reduces to the point of becoming a glaze creates a delightful candying effect. The approach works equally well for parsnips and apples, which also have a natural sweetness, and any number of other root vegetables, like sunchokes or salsify.

Featured in: The Case for Marsala

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Ingredients

Yield:4 to 6 servings
  • 1½pounds parsnips
  • 2Granny Smith apples
  • 3tablespoons unsalted butter
  • 1teaspoon granulated sugar
  • Kosher salt and black pepper
  • ⅔cup sweet Marsala
  • Chopped flat-leaf parsley, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

191 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 2 grams protein; 445 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the parsnips and halve them lengthwise, if very thick. Peel and core the apples. Chop the parsnips and apples into 1-inch pieces.

  2. Step 2

    Melt the butter in a large, heavy skillet or Dutch oven over medium heat. Add the parsnips and apples and cook, stirring continuously, until evenly coated with the butter, about 2 minutes.

  3. Step 3

    Add the sugar, ½ teaspoon salt and ¼ teaspoon pepper and cook, stirring continuously, until the sugar melts, about 2 minutes. Pour in the Marsala, reduce the heat to low and simmer for 5 minutes.

  4. Step 4

    Add enough water to just barely cover the parsnips (about 2 cups). Bring to a simmer again, adjusting the heat as needed, then cover the pan and continue to simmer until the parsnips are just crisp-tender, about 20 minutes.

  5. Step 5

    Remove the lid, increase the heat and bring the liquid to a boil, reducing it until it turns into a syrupy sauce coating the parsnips and apples, about 10 minutes. Season to taste with salt and pepper. Sprinkle with parsley, if using.

Ratings

3 out of 5
109 user ratings
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Comments

Lauren

Usually when I'm utterly ashamed of something I've cooked, the fault is entirely mine. In this rare instance I think, possibly, maybe, kinda, sorta the problem lies with the recipe. I think the issue is apples and parsnips cook at very different rates. By the time Step 4 arrives, the apples are cooked through but the parsnips are still hard. By adding all that water the parsnips cook well, but the apples become mush. I also couldn't taste the marsala, which is disappointing.

Anne

Added a couple of carrots. Cooked only parsnips and carrots for awhile - 15 minutes. added apples at the last - to stay crispy. Topped with toasted chopped hazelnuts.

Simon

It was great, keep in mind that the apples cook faster than the parsnips. The taste was awesome, I omitted the water, though. When it comes to the cooking time use common sense and taste from time to time, rather then what’s specified in the recipe.

NJ

The flavor profile is what attracted me to this recipe but my own intuition along with the comments had me adjusting cook time right off the bat. I added the apple in the last 5 minutes of the indicated cooking time after adding the water. My water did not fully cover the parsnips either. I removed the apples and parsnips before reducing the sauce and it was delicious. I can see how adding apples earlier in the process could contribute to the sauce but I wanted firmer apples. I suppose you could add half the apples at the recipe time and the second half when I did. I will make my modified version again when parsnips show up in my CSA

Cam in AMS

I quite liked this little recipe actually - yes, do add the apples just for a few minutes, and I found I only needed a bit of water and 5 mins boiling, not 20. Simple but really excellent alongside a rich ribeye roast and snappy ginger garlic green beans!

Vince King

Yes, the previous commenters are right on about the apples. Add them at the VERY end of the simmer, let them simmer for 4-5 minutes max, and then rescue all the solid items (i.e. remove them & put them in a bowl) before boiling the sauce down. Otherwise, you'll end up with mush. I would also recommend way less water.

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