Caramelized Parsnips

Ingredients

• 5
  
  tablespoons butter
  
• 2
  
  Vidalia onions, large dice
  
• 1 bunch
  
  parsnips, peeled, large dice
  
• 2 cloves
  
  garlic, thinly sliced
  
• 1
  
  tablespoon brown sugar
  
• 
  
  salt, to taste
  
• 
  
  lots of fresh ground pepper
  
• 1/4
  
  cup dry hard cider (or dry white wine will do in a pinch)
  
• 1/4
  
  cup apple cider
  
• 
  
  handful fresh chopped parsley
  
• 
  
  handful fresh chopped chives
  

Directions

1. Melt the butter in a large, deep skillet. Cook until the butter is browned, about 8-10 minutes.
2. Add the onions and parsnips and cook over low heat until they begin to soften and brown lightly, 10-12 minutes. Toss frequently to prevent burning (especially the already browned butter).
3. Add the sliced garlic and continue to cook until the vegetables darken a little more, 3-5 minutes.
4. Stir in the brown sugar, salt, and pepper until well combined. Add the wine and cider and bring the mixture to a simmer. Simmer, tossing occasionally, until the liquid is almost entirely reduced (it will make a thick glaze over the vegetables), 12-15 minutes.
5. Serve garnished with the parsley and chives.