| 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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