Yield: 4 Servings
|2 \N||Apples (McIntosh or Red Delicious) cored, quartered, and thickly sliced|
|1 tablespoon||Olive oil|
|1 \N||Garlic clove; crushed|
|12 ounces||Baby parsnips; halved|
|8 ounces||Pearl onions; halved|
|2 teaspoons||Fennel seeds|
|1 tablespoon||Chopped fresh sage|
|1 cup||Vegetable stock|
|1 tablespoon||Whole-grain mustard|
|\N \N||Freshly ground black pepper|
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