Tipsy Parsnips

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Tipsy Parsnips

 

2 tbsps. butter

2 apples, mcintosh or red delicious, cored, quartered, thickly sliced

1 tbsp. olive oil

1 garlic clove; crushed (use 2 if you like)

12 ozs. baby parsnips, halved

8 ozs. pearl onions, halved

2 tsps. fennel seeds

1 tbsp. chopped fresh sage

1 cup vegetable stock

1 tbsp. whole grain mustard

1 tsp. honey

salt

freshly ground black pepper

 

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. Yields 4 servings.