SERVES8
ACTIVE TIME:20 MIN START TO FINISH:40 MI
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
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
http://www.gourmet.com/recipes/2000s/2008/11/moscatel-glazed-parsnips
ACTIVE TIME:20 MIN START TO FINISH:40 MI
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
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
http://www.gourmet.com/recipes/2000s/2008/11/moscatel-glazed-parsnips
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