tipsy parsnips, with apples, cider

[Guest guest]

* Exported from MasterCook *

 

Tipsy Parsnips, Pickford

 

Recipe By :Louise Pickford

Serving Size : 6 Preparation Time :0:00

Categories : Main Courses

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

2 Mcintosh or red delicious apples -- cored

quartered and thinly sliced

1 tablespoon olive oil

1 clove garlic -- crushed

12 ounces baby parsnips -- halved

8 ounces pearl onions -- halved

2 teaspoons fennel seeds

1 tablespoon chopped fresh sage

1 cup hard cider or apple juice

1 cup vegetable stock

1 tablespoon whole-grain mustard

1 teaspoon honey

salt and freshly ground black pepper

 

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.

 

2. Heat the oil in a dean skillet and saute the garlic, parsnips, onions, and

fennel seeds for 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.

 

3. Add the apples and their juices to the pan and simmer for 3 minutes more.

Stain the juice 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 for 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.

 

Description:

" apples, parsnips, pearl onions, cider "

Source:

" The Inspired Vegetarian by Louise Pickford (Stewart Tabori Chang 1992) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 183 Calories; 7g Fat (34.6% calories from

fat); 2g Protein; 29g Carbohydrate; 5g Dietary Fiber; 11mg Cholesterol; 438mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : I love the combination of sweet and savory, and I particularly like this

dish. The parsnips and onions are sauteed and served with apple slices in a

glazed fruit sauce. I have used British hard cider for this recipe, but apple

juice works equally well.

 

Nutr. Assoc. : 0 30 0 0 0 20144 0 0 0 2058 0 943 0 0