Author Notes: My mama loves parsnips, and this sweet-and-savory combo made me a lover too! —Erin McDowell
Serves: 4
Ingredients
-
5
tablespoons butter
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2
Vidalia onions, large dice
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1 bunch
parsnips, peeled, large dice
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2 cloves
garlic, thinly sliced
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1
tablespoon brown sugar
-
salt, to taste
-
lots of fresh ground pepper
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1/4
cup dry hard cider (or dry white wine will do in a pinch)
-
1/4
cup apple cider
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handful fresh chopped parsley
-
handful fresh chopped chives
Directions
- Melt the butter in a large, deep skillet. Cook until the butter is browned, about 8-10 minutes.
- 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).
- Add the sliced garlic and continue to cook until the vegetables darken a little more, 3-5 minutes.
- 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.
- Serve garnished with the parsley and chives.