Candied Parsnip Stir-Fry with Spiced Pecans

A surprisingly delicious and unique dessert featuring the earthy sweetness of parsnips, caramelized to perfection with butter, maple syrup, and warming spices. Topped with spiced pecans for added crunch and flavor.

Prep Time

15 minutes

Total Time

45 minutes

Calories

445 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.18/serving

Season:

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Ingredients

Servings

1poundParsnips(Peeled and thinly sliced into rounds)

£0.90

4tablespoonsUnsalted Butter

£0.35

0.3cupMaple Syrup(Pure maple syrup)

£1.20

2tablespoonsBrown Sugar(Packed)

£0.10

0.5teaspoonCinnamon(Ground)

£0.05

0.3teaspoonNutmeg(Ground)

£0.10

0.5cupPecans(Halves or pieces)

£1.50

0.1teaspoonCayenne Pepper(Pinch, optional for a slight kick)

£0.02

PinchSalt

£0.35

0.5teaspoonVanilla Extract

£0.15

Total Cost

£4.72

£1.18 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
Prepare the spiced pecans: In a small bowl, toss pecans with a pinch of salt, cayenne pepper (if using), and a drizzle of maple syrup (about 1 teaspoon). Spread evenly on a baking sheet and bake for 5-7 minutes, or until lightly toasted and fragrant. Watch carefully to prevent burning. Set aside to cool.
3.
Melt butter in a large skillet or wok over medium heat. Add the sliced parsnips and cook, stirring occasionally, until they begin to soften, about 5-7 minutes.
4.
Add the maple syrup, brown sugar, cinnamon, and nutmeg to the skillet. Stir to combine and coat the parsnips evenly.
5.
Continue to cook, stirring frequently, until the parsnips are tender and caramelized, and the sauce has thickened, about 15-20 minutes. Adjust heat as needed to prevent burning.
6.
Remove from heat and stir in the vanilla extract.
7.
Serve the candied parsnip stir-fry warm, topped with the spiced pecans.

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My Notes

Nutrition Information

Nutrition per serving (180g)

445 kcal / 1862 kJ

Carbs

48g

18% of RDA

Fat

28.5g

41% of RDA

Protein

3.5g

7% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

34 g

38% of RDA

Sodium

60 mg

3% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer flavor, use browned butter instead of regular melted butter.

Adjust the amount of maple syrup and brown sugar to your liking, depending on the sweetness of the parsnips.

Other nuts, such as walnuts or almonds, can be used in place of pecans.

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat.

Cooking Equipment

Large skillet or wok

Baking sheet

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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