Stewed Shallots And Parsnips

Godly sorrow and worldly sorrow. The first one leads to life, but the latter shoves us into a spiritual grave. Worldly sorrow only bemoans getting caught or weeps for what was lost. It never grieves for the wrong committed. Godly sorrow produces different results. When we experience godly sorrow, we are deeply grieved for the wrong we committed. We desire to ask forgiveness, to repair the damage, to make reparation for the harm done; not merely to protect ourselves from pain or regain what we didn’t want to give up. In a word, we repent.

Charles Swindoll

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

A Message from our Provider:

“Life’s most exciting adventure: intimacy with God”

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