This comforting side dish transforms humble parsnips into a sweet and savory delight. Baby parsnips are gently sautéed with pearl onions, garlic, and aromatic fennel seeds, then simmered in vegetable stock and apple cider until tender. Crisp apples add a bright, fresh contrast, while a quick reduction of cider, whole-grain mustard, and honey creates a glossy, flavorful glaze. The result is a harmonious blend of earthy sweetness and tangy warmth. Perfect as a sophisticated accompaniment to roasted meats or as a hearty vegetarian main, this recipe brings a touch of rustic elegance to any dinner table.
Tipsy Parsnips
Description
This comforting side dish transforms humble parsnips into a sweet and savory delight. Baby parsnips are gently saut&# 195;©ed with pearl onions, garlic, and aromatic fennel seeds, then simmered in vegetable stock and apple cider until tender. Crisp apples add a bright, fresh contrast, while a quick reduction of cider, whole-grain mustard, and honey creates a glossy, flavorful glaze. The result is a harmonious blend of earthy sweetness and tangy warmth. Perfect as a sophisticated accompaniment to roasted meats or as a hearty vegetarian main, this recipe brings a touch of rustic elegance to any dinner table.Ingredients
Directions
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Peel the apples, core them, quarter them, and slice them thickly.
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Heat the butter in a large skillet over medium heat.
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Add the apple slices and sauté for 4 to 5 minutes, turning frequently, until golden on both sides.
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Remove the apples from the skillet and set aside, leaving the butter in the pan if possible, or drain excess butter.
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Heat the olive oil in the same skillet (or a clean one) over medium heat.
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Add the crushed garlic, halved baby parsnips, halved pearl onions, and fennel seeds.
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Sauté the vegetables for 10 minutes, stirring occasionally, until lightly browned.
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Stir in the chopped sage, apple cider, and vegetable stock.
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Bring the mixture to a boil, then cover the skillet and reduce heat to simmer gently for 12 minutes.
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Return the cooked apples and their juices to the pan and simmer uncovered for 3 minutes more.
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Carefully transfer the parsnip and apple mixture to a serving dish and keep warm.
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Strain the remaining cooking juices from the skillet into a small saucepan.
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Stir the whole-grain mustard and honey into the strained juices.
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Bring the sauce to a boil and simmer rapidly for 5 minutes, or until slightly reduced and glossy.
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Pour the sauce over the vegetables in the serving dish.
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Season to taste with salt and freshly ground black pepper, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 101.1kcal
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 3.8g19%
- Cholesterol 16.1mg6%
- Sodium 49.1mg3%
- Total Carbohydrate 12.7g5%
- Dietary Fiber 2.2g9%
- Sugars 9.1g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use firm apples like McIntosh or Red Delicious that hold their shape well during cooking.
If you cannot find baby parsnips, you can use regular parsnips peeled and cut into 2-inch lengths. You may need to adjust the simmering time slightly to ensure they are tender.
For a vegan version, substitute the butter with olive oil or vegan margarine and omit the honey or replace it with maple syrup.
This dish pairs beautifully with roasted chicken, pork, or tofu. It also makes a lovely addition to a holiday feast.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
