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Peel and finely chop the onions and garlic. Peel the parsnips and cut them into pieces, not too big, but not too small either.
Heat a large frying pan over high heat and briefly toast the almond flakes in the dry pan. Transfer the almonds to a small bowl and heat a knob of butter in the frying pan.
Sauté the onion and garlic for a few minutes and then add the parsnip pieces. After a few minutes, add the maple syrup and lower the heat. Add the thyme and sage sprigs and let the parsnips simmer gently for about 10 minutes.
After 10 minutes, add the orange juice and simmer for another 20 minutes.
The parsnips are ready when they have softened and the liquid has completely evaporated. Season with salt and pepper and remove the sprigs of sage and thyme. Garnish with the toasted almonds and serve. Enjoy!
What do these caramelised parsnips go well with?
Can I substitute the orange juice?
Yes, you could use a strong, dark beer instead of orange juice.
What do parsnips taste like?
Parsnips have a pronounced, earthy, slightly sweet flavour. They have a hint of aniseed, but not as strong as fennel, for example.