Name: Buttered parsnip with apples and eschalots
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 30g (1 1/2 tbsp) butter; 3 fuji apples, unpeeled, cored, each cut into 8 wedges; 4 parsnips, peeled, thickly diagonally sliced; 6 (about 150g) eschalots, peeled, halved; 60ml (1/4 cup) white wine vinegar; 7.20 gm honey; Salt & ground black pepper, to taste; 6 sprigs fresh thyme, roughly torn

Buttered parsnip with apples and eschalots

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Elevate any meal with this delectable parsnip side dish.

Ingredients:

30g (1 1/2 tbsp) butter
3 fuji apples, unpeeled, cored, each cut into 8 wedges
4 parsnips, peeled, thickly diagonally sliced
6 (about 150g) eschalots, peeled, halved
60ml (1/4 cup) white wine vinegar
7.20 gm honey
Salt & ground black pepper, to taste
6 sprigs fresh thyme, roughly torn

Instructions:

In a large frying pan over medium-high heat, melt the butter until sizzling. Add the apples and cook for 2-3 minutes, flipping occasionally, until they caramelize and turn golden brown. Remove from the pan and set aside on a plate.
Toss the parsnips and eschalots in the pan until coated. Cover, reduce heat to low, and cook for 5 minutes, turning occasionally, until parsnips are tender.
Put the apples back in the pan with the vinegar and honey. Simmer uncovered until the liquid reduces by half. Season with salt and pepper, sprinkle with thyme, and serve right away.

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