Tipsy Parsnips Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
2: Apples (McIntosh or Red Delicious), cored, quartered, - and thickly sliced
1 tbsp: Olive oil,
1: Garlic clove, crushed
12 ounce: Baby parsnips, halved
8 ounce: Pearl onions, halved
2 tsp: Fennel seeds,
1 tbsp: Chopped fresh sage,
1 cup: Vegetable stock,
1 tbsp: Whole-grain mustard,
1 tsp: Honey,
Salt,
Freshly ground black pepper,
Directions:
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.
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.
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
Source from luhu.jp
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 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.
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
Source from luhu.jp