*  Exported from  MasterCook  *

                              TIPSY PARSNIPS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Vegetarian
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tb           Butter
   2                    Apples
                        -(McIntosh or Red Delicious)
                        -- cored, quartered,
                        -- and thickly sliced
   1       tb           Olive oil
   1                    Garlic clove -- crushed
  12       oz           Baby parsnips -- halved
   8       oz           Pearl onions -- halved
   2       ts           Fennel seeds
   1       tb           Chopped fresh sage
   1       c            Vegetable stock
   1       tb           Whole-grain mustard
   1       t            Honey
                        Salt
                        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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