| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Olive oil |
| 8 |
|
Shallots; peeled and quartered |
| 3 |
|
Parsnips; peeled and cut into 1/4 by 1/4 by 2-inch sticks |
| 3 |
tb |
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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