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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)
----------------------------------------------
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


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