Tipsy Parsnips

2 tbsp          Butter
2 tsp            Fennel seeds
2                  Apples, cored, quartered, and thickly sliced
1 tbsp          Fresh sage, chopped
1 tbsp          Olive oil
1 cup           Hard cider or apple juice
1                  Clove garlic, crushed
1 cup           Stock
12 oz.          Parsnips, halved if small, quartered if larger
8 oz.            Pearl onions or shallots
1 tbsp          Whole grain mustard
1 tsp            Honey
                    Salt and pepper

Heat butter in a large skillet over med heat, and sauté the apples for 4-5min., turning frequently, until golden on both sides. Remove from heat and set aside.

Heat oil in a clean skillet and sauté the garlic, parsnips, onions and fennel seeds for 10 min. or until lightly browned. Add the sage, cider or apple juice, and stock; bring to a boil, cover and simmer gently for 12 min. Add the apples and the juices to the pan and simmer for 3 min 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 for 5 min. or until the liquid is reduced slightly and glossy. Pour over the vegetables, season to taste with salt and pepper, and serve at once.

- Inspired Vegatarian

Submitted By: Cathie Allen