Tipsy parsnips Recipe

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Tipsy parsnips

Artist:	_	Yield:	4
Categories:	Entrees, Vegetables, Vegetarian	Rating:	0
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Ingredients:

2	tbsp	Butter
2		Apples
		-(McIntosh or Red Delicious)
		-- cored, quartered
		-- and thickly sliced
1	tbsp	Olive oil
1		Garlic clove, crushed
12	oz	Baby parsnips, halved
8	oz	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

Procedures:

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.
2	Remove from the heat and set aside.
3	Heat the oil in a clean skillet and saute the garlic, parsnips, onions, and fennel seeds for 10 minutes, or until lightly browned.
4	Add the sage, cider or apple juice, and stock; bring to a boil, cover, and simmer gently for 12 minutes.
5	Add the apples and their juices to the pan and simmer for 3 minutes more.
6	Strain the juices into a small saucepan and keep the parsnip mixture warm in a serving dish.
7	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.
8	Pour over the vegetables, season to taste with salt and pepper, and serve at once.
9	*