by apartmentcooker
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apartmentcooker's Notes:
5 tablespoons butter Ask a question about this ingredient
2 Vidalia onions, large dice Ask a question about this ingredient
1 bunch parsnips, peeled, large dice Ask a question about this ingredient
2 cloves garlic, thinly sliced Ask a question about this ingredient
1 tablespoon brown sugar Ask a question about this ingredient
salt, to taste Ask a question about this ingredient
lots of fresh ground pepper Ask a question about this ingredient
1/4 cup dry hard cider (or dry white wine will do in a pinch) Ask a question about this ingredient
1/4 cup apple cider Ask a question about this ingredient
handful fresh chopped parsley Ask a question about this ingredient
handful fresh chopped chives Ask a question about this ingredient
Melt the butter in a large, deep skillet. Cook until the butter is browned, about 8-10 minutes.
Ask a question about this stepAdd the onions and parsnips and cook over low heat until they begin to soften and brown lightly, 10-12 minutes. Toss frequently to prevent burning (especially the already browned butter).
Ask a question about this stepAdd the sliced garlic and continue to cook until the vegetables darken a little more, 3-5 minutes.
Ask a question about this stepStir in the brown sugar, salt, and pepper until well combined. Add the wine and cider and bring the mixture to a simmer. Simmer, tossing occasionally, until the liquid is almost entirely reduced (it will make a thick glaze over the vegetables), 12-15 minutes.
Ask a question about this stepServe garnished with the parsley and chives.
Ask a question about this step
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
