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