Tipsy Parsnips

This delightful "Tipsy Parsnips" dish transforms humble root vegetables into a sophisticated side that rivals any main course. Baby parsnips and pearl onions are sautéed until tender, then simmered with fresh sage, fennel seeds, and apple cider to create a deeply savory yet sweet flavor profile. Crisp apples add a bright contrast, while a reduction of vegetable stock, whole-grain mustard, and honey creates a glossy, clingy glaze that ties everything together. The combination of earthy parsnips, aromatic spices, and sweet-tart apples makes this perfect for holiday tables, cozy weeknight dinners, or as a vegetarian centerpiece.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 101

Dietary: Vegetarian

Description

This delightful "Tipsy Parsnips" dish transforms humble root vegetables into a sophisticated side that rivals any main course. Baby parsnips and pearl onions are sautéed until tender, then simmered with fresh sage, fennel seeds, and apple cider to create a deeply savory yet sweet flavor profile. Crisp apples add a bright contrast, while a reduction of vegetable stock, whole-grain mustard, and honey creates a glossy, clingy glaze that ties everything together. The combination of earthy parsnips, aromatic spices, and sweet-tart apples makes this perfect for holiday tables, cozy weeknight dinners, or as a vegetarian centerpiece.

Directions

1
Peel the apples, core them, quarter them, and cut into thick slices.
2
Mince the garlic clove.
3
Trim the baby parsnips and halve them lengthwise if they are large.
4
Peel the pearl onions and halve them.
5
Heat the butter in a large skillet over medium heat.
6
Add the apple slices and sauté for 4 to 5 minutes, turning frequently, until golden on both sides.
7
Remove the cooked apples from the skillet and set aside in a bowl, keeping any juices.
8
In the same skillet (or a clean one if needed), heat the olive oil over medium heat.
9
Add the garlic, parsnips, pearl onions, and fennel seeds.
10
Sauté the vegetables for 10 minutes, stirring occasionally, until they begin to soften and are lightly browned.
11
Add the chopped sage, vegetable stock, and any apple juices from the bowl to the skillet.
12
Bring the mixture to a boil, then cover and reduce heat to simmer gently for 12 minutes, or until parsnips are tender.
13
Return the reserved apples to the skillet and simmer uncovered for 3 more minutes.
14
Transfer the solid vegetables and apples to a warm serving dish and cover to keep warm.
15
Pour the remaining cooking liquid from the skillet into a small saucepan.
16
Stir the whole-grain mustard and honey into the liquid in the saucepan.
17
Bring the sauce to a boil, then simmer rapidly for 5 minutes, or until the liquid is reduced slightly and glossy.
18
Pour the glossy sauce over the vegetables in the serving dish.
19
Season to taste with salt and freshly ground black pepper.
20
Serve immediately.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 101kcal

% Daily Value *
Total Fat 6.3gg10%
Saturated Fat 3.8gg19%
Cholesterol 16mgmg6%
Sodium 49mgmg3%
Total Carbohydrate 12.7gg5%
Dietary Fiber 2.2gg9%
Sugars 9.1gg
Protein 0.3gg1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: parnips, apples, side dish, vegetarian, sage, fennel seeds, pearl onions, mustard glaze, honey, vegetable stock, holiday recipe, fall flavors, easy dinner, roasted vegetables, savory sweet, healthy, comfort food, apple cider, garlic, butter

Read it online: https://www.chefs-mate.com/recipe/tipsy-parsnips-2/