Tipsy Parsnips - BigOven 27220

Tipsy Parsnips

Ready in 1 hour

Top-ranked recipe named "Tipsy Parsnips"

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Try this Tipsy Parsnips recipe, or contribute your own. "Vegetarian" and "Vegetables" are two tags used to describe Tipsy Parsnips.


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

Original recipe makes 4



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

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Calories Per Serving: 220 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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