Braised Parsnips With White Wine and Chestnuts Recipe

(11 ratings)

Braised Parsnips
Total Time1 hours


  1. Put the parsnips into a buttered ovenproof gratin dish and add the stock and white wine. Put into a hot oven (180C-200C, gas 4-5) uncovered (or simmer on the hob) until the liquidis well reduced and the vegetables are tender, around 45 minutes.

  2. Add the chestnuts and cook for a further 10 minutes. Shake them all together, stir through the maple syrup and season well before serving.


  • 1kg parsnips, peeled and cut into chunks
  • 200ml chicken stock
  • 200ml white wine
  • 200g peeled chestnuts
  • 3tbsp maple syrup
Top Tip for making Braised Parsnips With White Wine and Chestnuts

f you’re not keen on chestnuts, you could add some crispy bacon or pancetta to the dish once cooked

Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.