Recipe - Tipsy Parsnips

2 tablespoon Butter
2 Apples
(McIntosh or Red Delicious)
cored, quartered,
and thickly cut or sliced up
1 tablespoon Olive oil
1 Garlic clove; crushed
12 ounce Baby parsnips; halved
8 ounce Pearl onions; halved
2 teaspoon Fennel seeds
1 tablespoon Chopped fresh sage
1 cup Vegetable stock
1 tablespoon Wholegrain mustard
1 teaspoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini