Yield: 4 Servings
|1 pounds||Parsnips; halved lengthwise (or small parsnips)|
|2 tablespoons||Unsalted butter|
|1 tablespoon||Fresh thyme|
|2 tablespoons||Dark brown sugar|
|2 tablespoons||Cider vinegar|
|Salt and freshly ground pepper|
|Fresh parsley; chopped (optional)|
Cook the parsnips in boiling salted water until just tender, 5 or 6 minutes, then drain. Cut each parsnip into slices ¼-inch thick.
Melt the butter in a large skillet over medium heat. Add the parsnips and cook until lightly browned, about 4 minutes. Sprinkle with the sage and thyme and the brown sugar and turn over. Cook until very tender, about 4 minutes longer. Remove from the heat and sprinkle with the vinegar and salt and pepper to taste. Sprinkle with parsley before serving.
Yield: 4 servings
Recipe by: Food TV
Posted to recipelu-digest Volume 01 Number 289 by "Diane Geary" <diane@...> on Nov 22, 1997