Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
2 Apples
-(McIntosh or Red Delicious)
-- cored, quartered,
-- and thickly sliced
1 tb Olive oil
1 Garlic clove -- crushed
12 oz Baby parsnips -- halved
8 oz Pearl onions -- halved
2 ts Fennel seeds
1 tb Chopped fresh sage
1 c Vegetable stock
1 tb Whole-grain mustard
1 t Honey
Salt
Freshly ground black pepper
Heat the butter in a large skillet over medium heat
and saute the apples for 4 to 5 minutes, turning
frequently, until golden on both sides. Remove from
the heat and set aside.
Heat the oil in a clean skillet and saute the garlic,
parsnips, onions, and fennel seeds for 10 minutes, or
until lightly browned. Add the sage, cider or apple
juice, and stock; bring to a boil, cover, and simmer
gently for 12 minutes.
Add the apples and their juices to the pan and simmer
for 3 minutes more. Strain the juices into a small
saucepan and keep the parsnip mixture warm in a
serving dish. Stir the mustard and honey into the
pan, bring to a boil, and simmer rapidly or 5 minutes,
or until the liquid is reduced slightly and glossy.
Pour over the vegetables, season to taste with salt
and pepper, and serve at once.
* Source: The Inspired Vegetarian, by Louise Pickford
* Typed for you by Karen Mintzias
