Tipsy Parsnips Recipe

Name: Tipsy Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 each apples Macintosh, cored, quartered, thickly sliced; 1 tablespoon olive oil; 1 clove garlic crushed; 12 ounces parsnips halved; 8 ounces pearl onions halved; 2 teaspoons fennel seeds; 1 tablespoon sage chopped; 1 cup vegetable stock; 1 tablespoon whole-grain mustard; 1 teaspoon honey; 1 x salt; 1 x black pepper freshly ground

Servings: persons

2 tablespoons butter
2 each apples Macintosh, cored, quartered, thickly sliced
1 tablespoon olive oil
1 clove garlic crushed
12 ounces parsnips halved
8 ounces pearl onions halved
2 teaspoons fennel seeds
1 tablespoon sage chopped
1 cup vegetable stock
1 tablespoon whole-grain mustard
1 teaspoon honey
1 x salt
1 x black pepper freshly ground

1
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.
2
Remove from the heat and set aside.
3
Heat the oil in a clean skillet and saute the garlic, parsnips, onions, and fennel seeds for 10 minutes, or until lightly browned.
4
Add the sage, cider or apple juice, and stock; bring to a boil, cover, and simmer gently for 12 minutes.
5
Add the apples and their juices to the pan and simmer for 3 minutes more.
6
Strain the juices into a small saucepan and keep the parsnip mixture warm in a serving dish.
7
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.
8
Pour over the vegetables, season to taste with salt and pepper, and serve at once.

151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, 2 each apples Macintosh, cored, quartered, thickly sliced, 1 tablespoon olive oil, 1 clove garlic crushed, and more.

Yes, Tipsy Parsnips falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tipsy Parsnips

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