Tipsy Parsnips

Name: Tipsy Parsnips
Ingredients: 2 tablespoons butter; 2 each apples Macintosh, cored, quartered, thickly sliced; 1 tablespoon olive oil; 1 clove garlic crushed; 12 ounces parsnips halved; 8 ounces pearl onions halved; 2 teaspoons fennel seeds; 1 tablespoon sage chopped; 1 cup vegetable stock; 1 tablespoon whole-grain mustard; 1 teaspoon honey; 1 x salt; 1 x black pepper freshly ground

13 ingredients

8 steps

Ingredients

2 tablespoons butter
2 each apples Macintosh, cored, quartered, thickly sliced
1 tablespoon olive oil
1 clove garlic crushed
12 ounces parsnips halved
8 ounces pearl onions halved
2 teaspoons fennel seeds
1 tablespoon sage chopped
1 cup vegetable stock
1 tablespoon whole-grain mustard
1 teaspoon honey
1 x salt
1 x black pepper freshly ground

Directions

1

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.
2

Remove from the heat and set aside.
3

Heat the oil in a clean skillet and saute the garlic, parsnips, onions, and fennel seeds for 10 minutes, or until lightly browned.
4

Add the sage, cider or apple juice, and stock; bring to a boil, cover, and simmer gently for 12 minutes.
5

Add the apples and their juices to the pan and simmer for 3 minutes more.
6

Strain the juices into a small saucepan and keep the parsnip mixture warm in a serving dish.
7

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.
8

Pour over the vegetables, season to taste with salt and pepper, and serve at once.