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Prep time
15 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
My mama loves parsnips, and this sweet-and-savory combo made me a lover too! —Erin Jeanne McDowell
Ingredients
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5 tablespoons
butter (71 g)
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2
Vidalia onions, large dice (440 g)
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1 bunch
parsnips, peeled, large dice
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2 cloves
garlic, thinly sliced (10 g)
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1 tablespoon
brown sugar (13 g)
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salt, to taste
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lots of fresh ground pepper
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1/4
cup dry hard cider (or dry white wine will do in a pinch) (60 g)
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1/4 cup
apple cider (60 g)
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handful fresh chopped parsley
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handful fresh chopped chives
Directions
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Melt the butter in a large, deep skillet. Cook until the butter is browned, about 8-10 minutes.
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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).
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Add the sliced garlic and continue to cook until the vegetables darken a little more, 3-5 minutes.
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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.
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Serve garnished with the parsley and chives.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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