Parsnips in Moroccan Hot and Sweet Sauce Recipe

Poor parsnips too often serve as crowd actor

And then, ultimate indignity, they get discarded, as in chicken soup. Pfffttt, just like that! Not fair!

But in this delicious dish, parsnips are IT!

You will also love the simplicity of the dish. Who knew they could be so fabulous? Hot-and-sweet is a fantastic pairing for them, and the easiest.

They are delicious at room temperature as well. Sephardi Tsimmis? I do like like traditional  tsimmis as well, but this dish is made in a jiffy. Straight from my latest cookbook! Naturally gluten-free, naturally Passover-friendly, and naturally great for you!


  • 1½ dozen very thin parsnips, peeled and left whole (settle for 5–6 larger ones, peeled and quartered lengthwise)
  • 2 cups water
  • 3 tablespoons olive oil
  • 3 tablespoons sugar or Sucanat
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper,
  • or less to taste
  • 1 tablespoon ground cinnamon
  • Salt and pepper to taste


Place all the ingredients in a wide heavy pot and bring to a boil. Reduce the heat to medium, cover, and cook for about 20 minutes, or a drop longer, until the parsnips are tender and the liquids in the pot have thickened. Pour the sauce over the parsnips. Serve hot or at room temperature.

Yield: Makes 8 servings.

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