Tipsy Parsnips

4 Servings

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Tipsy Parsnips Ingredients

2 tb Butter	2 ts Fennel seeds
2 Apples	1 tb Chopped fresh sage
cored, quartered,	1 c Vegetable stock
and thickly sliced	1 tb Whole-grain mustard
1 tb Olive oil	1 ts Honey
1 Garlic clove; crushed	Salt
12 oz Baby parsnips; halved	Freshly ground black pepper
8 oz Pearl onions; halved

Instructions for Tipsy Parsnips

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized