| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetables, Vegetarian, Vegan, Main dish | 4 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 2 | Apples (McIntosh or Red Delicious) cored, quartered, and thickly sliced | |
| 1 | tb | Olive oil |
| 1 | Garlic clove; crushed | |
| 12 | oz | Baby parsnips; halved |
| 8 | oz | Pearl onions; halved |
| 2 | ts | Fennel seeds |
| 1 | tb | Chopped fresh sage |
| 1 | c | Vegetable stock |
| 1 | tb | Whole-grain mustard |
| 1 | ts | Honey |
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
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
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