Caramelized Parsnips

1. 1

   Melt the butter in a large, deep skillet. Cook until the butter is browned, about 8-10 minutes.

2. 2

   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).

3. 3

   Add the sliced garlic and continue to cook until the vegetables darken a little more, 3-5 minutes.

4. 4

   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.

5. 5

   Serve garnished with the parsley and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.