- Prep time 15 minutes
- Cook time 45 minutes
- Serves 4
My mama loves parsnips, and this sweet-and-savory combo made me a lover too! —Erin Jeanne McDowell
butter (71 g)
Vidalia onions, large dice (440 g)
parsnips, peeled, large dice
garlic, thinly sliced (10 g)
brown sugar (13 g)
salt, to taste
lots of fresh ground pepper
cup dry hard cider (or dry white wine will do in a pinch) (60 g)
apple cider (60 g)
handful fresh chopped parsley
handful fresh chopped chives
In This Recipe
- 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.
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, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell