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Author Notes: My mama loves parsnips, and this sweet-and-savory combo made me a lover too! —Erin McDowell
Vidalia onions, large dice
parsnips, peeled, large dice
garlic, thinly sliced
tablespoon brown sugar
salt, to taste
lots of fresh ground pepper
cup dry hard cider (or dry white wine will do in a pinch)
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