Tipsy Parsnips
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; h...
Ingredients
- 2tbsp butter
- 2apples
- 1garlic clove; crushed
- 12ozbaby parsnips; halved
- 8ozpearl onions; halved
- 2tsp fennel seeds
- 1tbsp chopped fresh sage
- 1cup vegetable stock
Directions
- 1
2 tb Butter 2 Apples -(McIntosh or Red Delicious) -- cored, quartered, -- and thickly sliced 1 tb Olive oil 1 Garlic clove
- 2
crushed 12 oz Baby parsnips
- 3
halved 8 oz Pearl onions
- 4
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 He
- 5
Remove from the heat and set aside
- 6
Heat the oil in a clean skillet and saute the garlic, parsnips, onions, and fennel seeds for 10 minutes, or until lightly browned
- 7
Add the sage, cider or apple juice, and stock
- 8
bring to a boil, cover, and simmer gently for 12 minutes