MOSCATEL GLAZED PARSNIPS

By BobD

Ingredients

• 8 SERVINGS
• In this easy agrodolce, the parsnips become caramelized and infused with an intriguing sweetness.
• 1 tablespoon sugar
• 2 tablespoons unsalted butter
• 2 lb parsnips, peeled, cored, and cut into 1/4-inch-thick sticks
• 1/4 cup Moscatel vinegar or balsamic vinegar
• 1/2 cup water

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Heat sugar in center of a 12-inch heavy skillet over medium heat until it starts to melt. Cook, tilting skillet occasionally so sugar melts evenly, until golden brown. Stir in butter, then add parsnips and cook, stirring, 2 minutes.

Add vinegar, water, 3/4 tsp salt, and 1/4 tsp pepper.

Reduce heat to low and simmer, covered, until parsnips are just tender, 10 to 15 minutes. Remove lid and simmer, stirring occasionally, until liquid is reduced to a glaze and parsnips are caramelized, about 5 minutes.

Serve warm or at room temperature.

COOKS NOTE: Parsnips can be cut 1 day ahead and chilled in a sealable bag.