Tipsy parsnips

Yield: 4 Servings

Measure Ingredient
2 tablespoons Butter
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
1 teaspoon Honey
\N \N Salt
\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

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