Free Recipe Tipsy Parsnips
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Tipsy Parsnips Recipe
2 tb Butter
2 Apples
-(McIntosh or Red Delicious)
– cored, quartered,
– and thickly sliced
1 tb Olive oil
1 Garlic clove; crushed
12 oz Baby parsnips; halved
8 oz Pearl onions; halved
2 ts Fennel seeds
1 tb Chopped fresh sage
1 c Vegetable stock
1 tb Whole-grain mustard
1 ts Honey
Salt
Freshly ground black pepper
Tipsy Parsnips Preparation
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 Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
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