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Author Notes: My mama loves parsnips, and this sweet-and-savory combo made me a lover too! —Erin McDowell
- 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
- 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.
- This recipe was entered in the contest for Your Best Root Vegetable Side