Tipsy Parsnips Recipe

Step 1

Heat the butter in a large skillet over medium heat and saute the apples for 4 to 5 minutes, turning frequently, until golden on both sides. Remove from the heat and set aside.

Step 2

Heat the oil in a clean skillet and saute the garlic, parsnips, onions, and fennel seeds for 10 minutes, or until lightly browned. Add the sage, cider or apple juice, and stock; bring to a boil, cover, and simmer gently for 12 minutes.

Step 3

Add the apples and their juices to the pan and simmer for 3 minutes more. Strain the juices into a small saucepan and keep the parsnip mixture warm in a serving dish. Stir the mustard and honey into the pan, bring to a boil, and simmer rapidly or 5 minutes, or until the liquid is reduced slightly and glossy. Pour over the vegetables, season to taste with salt and pepper, and serve at once.

* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by Karen Mintzias

Things You'll Need

  • 2tb Butter
  • 2 Apples
  • -(McIntosh or Red Delicious)
  • -- cored, quartered,
  • -- and thickly sliced
  • 1tb Olive oil
  • 1 Garlic clove; crushed
  • 12oz Baby parsnips; halved
  • 8oz Pearl onions; halved
  • 2ts Fennel seeds
  • 1tb Chopped fresh sage
  • 1c Vegetable stock
  • 1tb Whole-grain mustard
  • 1ts Honey
  • Salt
  • Freshly ground black pepper

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