Tipsy Parsnips
Yield
4 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 2 | each |
apples
Macintosh, cored, quartered, thickly sliced |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | clove |
garlic
crushed |
|
| 12 | ounces |
parsnips
halved |
|
| 8 | ounces |
pearl onions
halved |
*
|
| 2 | teaspoons |
fennel seeds
|
|
| 1 | tablespoon |
sage
chopped |
*
|
| 1 | cup |
vegetable stock
|
|
| 1 | tablespoon |
whole-grain mustard
|
*
|
| 1 | teaspoon |
honey
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 2 | each |
apples
Macintosh, cored, quartered, thickly sliced |
|
| 15 | ml |
olive oil
|
|
| 1 | clove |
garlic
crushed |
|
| 346.8 | ml/g |
parsnips
halved |
|
| 231.2 | ml/g |
pearl onions
halved |
*
|
| 1E+1 | ml |
fennel seeds
|
|
| 15 | ml |
sage
chopped |
*
|
| 237 | ml |
vegetable stock
|
|
| 15 | ml |
whole-grain mustard
|
*
|
| 5 | ml |
honey
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
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.
