Tipsy Parsnips
Submitted by macvideo
Golden sautéed parsnips with apples, pearl onions, fennel seeds, and sage, finished in a glossy honey-mustard cider glaze. A stunning vegetarian side for autumn and winter tables.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minParsnips don’t get nearly enough love, and this recipe is here to change that.
Halved parsnips get sautéed with pearl onions, crushed garlic, and fennel seeds until golden and caramelized. McIntosh apples, pan-fried separately in butter until bronzed, join the party along with fresh sage and a splash of cider.
The real magic happens at the end: the cooking juices get strained into a saucepan, hit with whole-grain mustard and honey, and reduced into a glossy glaze that coats every piece.
Sweet, earthy, and a little boozy, this is the kind of side dish that steals the spotlight from whatever roast it’s sitting next to.
Kitchen Tips
- Cut the parsnips into even halves so they cook at the same rate. Uneven pieces mean some will be mushy while others are still crunchy.
- Use proper hard cider for the “tipsy” element, not sweet apple juice. The fermented tang makes all the difference.
- Reduce the glaze until it coats the back of a spoon. Too thin and it slides right off the vegetables.
Ingredients
Directions
Heat the butter in a large skillet over medium heat and sauté the apples for 4 to 5 minutes, turning frequently, until golden on both sides.
Remove from the heat and set aside.
Heat the oil in a clean skillet and sauté 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.
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.
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