Recipe - Stewed Shallots And Parsnips

1 One half teaspoon Olive oil
8 Shallots; peeled and
quartered
3 Parsnips; peeled and cut
into One fourth by One fourth by 2inch
sticks
3 tablespoon Honey
One half cup White wine
One fourth cup Sherry wine vinegar
Salt and pepper

In a saucepan, heat olive oil until hot. Carefully add shallots and
parsnips to the pan and cook until caramelized. When browned, drizzle honey
around the inside perimeter of the pan. Toss shallots and parsnips in the
honey and allow the pan to become hot again. Add wine and reduce until dry,
then add vinegar, allowing vegetables to absorb all the liquid. Season to
taste with salt and pepper.

NOTES : Recipe courtesy of Robert Wong

Recipe by: Cooking Live Show #CL9037

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998