From: Just Call Me Martha
On Dec 28, 2003
Great way to do parsnips!!! This recipe provides a wonderful mix of flavours and the timing is just right. I had to substitute regular white wine vinegar for the sherry vinegar because it's what I had on hand. Everyone at Christmas dinner raved about this dish.
From: SweetPeaNC
On Jan 10, 2007
A great side dish! The veggies were sweet and soft. I didn't have sherry vinegar or plain sherry wine, so I used 2 tablespoons of cooking sherry and 4 tablespoons of dry white wine. Since cooking sherry is so salty, I didn't use any additional salt. Four thumbs up--mine AND hubby's.
From: Kathy228
On Mar 17, 2007
Very tasty combination of spices. This is a great side dish. I wished that I had some mashed potatoes to go along with it. I will definitely make this again, but with a little less thyme. I made the "original" because I didn't have any sweet potatoes. But I will next time. Thanks kiwidutch.
From: Baby Kato
On May 19, 2004
Thank you for posting this great recipe Meanie...My family really enjoyed the carrotes and parsnips done this way...we like sweet carrotes with spices so I added 1/2 tsp cardamon and 1/4 tsp mace to the dish along with the herbs listed in the recipe...it was delicious.
From: DR. House
On Apr 7, 2005
Wonderful mix. I used the Claypot method. Reduced the liquids since I was using the claypot and ignored the butter except for a sprinkle of butter sub. Adapted very very well and the flavors blended nicely.
From: Bergy
On Nov 2, 2008
Parsnips & carrots are made for each other and this recipe proves it. Your instructions are very clear and straight forward except you did not specify fresh or dried Rosemary & Thyme, I assumed that you meant fresh so cut back as I used dried. I did cut the core out of the parsnips as they were quite large and would have been tough .I used sweet & low brown sugar substiture in place of regular brown sugar. They looked great and tasted lovely
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