| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | t | Olive oil |
| 8 | Shallots, peeled and | |
| quartered | ||
| 3 | Parsnips, peeled and cut | |
| into 1/4 by 1/4 by 2-inch | ||
| sticks | ||
| 3 | T | Honey |
| 1/2 | c | White wine |
| 1/4 | c | Sherry wine vinegar |
| Salt and pepper |
INSTRUCTIONS
In a saucepan, heat olive oil until hot. Carefully add shallots and parsnips to the pan and cook until caramelized. When browned, drizzle honey around the inside perimeter of the pan. Toss shallots and parsnips in the honey and allow the pan to become hot again. Add wine and reduce until dry, then add vinegar, allowing vegetables to absorb all the liquid. Season to taste with salt and pepper. NOTES : Recipe courtesy of Robert Wong Recipe by: Cooking Live Show #CL9037 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3230
Calories From Fat: 106
Total Fat: 12.3g
Cholesterol: 0mg
Sodium: 468.8mg
Potassium: 13701.5mg
Carbohydrates: 731.3g
Fiber: 39.4g
Sugar: 91.3g
Protein: 89.1g