*  Exported from  MasterCook  *
                               TIPSY PARSNIPS
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Vegetarian
                 Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Honey
                         Freshly ground black pepper
   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
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