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Braised Parsnips and Onions with Creamy Stock Sauce recipe
Tender batons of parsnip and slow-cooked onions are gently braised, then finished with cream for a smooth, savoury sauce. This simple lunch feels hearty without being heavy.
35 min · Easy · British Jump to method
Ingredients
- 500g Parsnip
- 2 Onion
- 250ml Vegetable Stock
- 120ml Cream
- 1 tbsp Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 207 kcal |
| Protein | 2.9 g |
| Carbohydrates | 24.9 g |
| Fat | 11.7 g |
| Saturated fat | 5.9 g |
| Fibre | 5.8 g |
| Sugar | 11.3 g |
| Sodium | 523 mg |
Why this works
A moderate-calorie vegetable side with good fibre, but the cream and added salt raise saturated fat and sodium.
Fibre from parsnips and onions. Parsnips provide useful fibre, which supports digestive health and helps increase fullness.
Potassium and folate. Parsnips and onions contribute potassium and some folate, supporting normal blood pressure and cell function.
Higher sodium and saturated fat. The stock, added salt and cream increase sodium and saturated fat, so this dish is less suitable for a low-salt or heart-focused meal plan.
Method
- Peel 500g of parsnips and cut them into batons. Peel 2 onions and cut them into thick slices.
- Heat 1 tbsp of oil in a wide sauté pan over a medium heat. Add the onions and cook for 8 minutes until soft and beginning to colour.
- Add the parsnips and cook for 5 minutes, turning them so they take on a little colour.
- Pour in 250ml of vegetable stock, add 1/2 tsp salt and 1/4 tsp black pepper, then cover and simmer for 12 minutes until the parsnips are tender.
- Uncover the pan, pour in 120ml of cream and simmer for 5 minutes more until the sauce lightly thickens and coats the vegetables.
- Serve the braised parsnips and onions hot, spooning over the creamy stock sauce from the pan.
Prefer the classic version? Orange and Tomato Braised Vegetables with Greens
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