Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Glazed Parsnips and Carrots with Sherry

Lobo
Lobo
Moderator
Moderator


Posts : 28411
Join date : 2013-01-12

Glazed Parsnips and Carrots with Sherry Empty Glazed Parsnips and Carrots with Sherry

Post by Lobo Sat 23 Jan 2016, 12:10 am

Glazed Parsnips and Carrots with Sherry Img44l
Glazed Parsnips and Carrots with Sherry
Glazed Parsnips and Carrots with Sherry Translucent
Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4
Parsnips, a root vegetable that has a shape and taste similar to carrots, are particularly delicious during cooler months, when the cold temperatures convert their starch to sugar, giving them their distinctive flavor. Dry types of sherry include fino and Manzanilla. Amontillado, considered a medium sherry, can also be used in this dish, as can any dry red wine.






  • 98

Ingredients:


  • 3/4 lb. parsnips, peeled
  • 1/2 lb. carrots, peeled
  • 3/4 cup chicken stock or water
  • 3 Tbs. unsalted butter
  • 3 Tbs. dry sherry or Madeira
  • 1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried
      thyme
  • Salt and freshly ground pepper, to taste
  • A few drops of fresh lemon juice

Glazed Parsnips and Carrots with Sherry Wine-pairing-icon-white

Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

Directions:

Cut the parsnips and carrots in half lengthwise, and then cut the halves in half lengthwise again if they are very thick. If the pieces are large, cut them in half crosswise to make finger-length sticks. All of the pieces should be more or less the same thickness. If the cores are distinctly darker and denser than the rest of the root, remove them with a paring knife.

Arrange the parsnips and carrots in a single layer in a fry pan large enough to accommodate them without crowding. Add the stock, butter, sherry and thyme and season with salt. Toss gently to mix. Partially cover the pan and place over medium heat. Bring to a simmer and cook until the parsnips are easily pierced with a knife, 6 to 8 minutes.

Uncover the pan, increase the heat to high and continue to cook until the juices are reduced to a glaze, 4 to 6 minutes. Season with the lemon juice, salt and pepper. Transfer to a warmed serving dish and serve immediately. Serves 4.

Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).

Related Tips


    Current date/time is Sun 29 Jan 2023, 7:23 am