2000s Recipes + Menus

Moscatel-Glazed Parsnips

  • Active time:20 min
  • Start to finish:40 min
November 2008
Made from an amber dessert wine, Moscatel vinegar has apricot overtones and a faint, complex acidity. When food editor Maggie Ruggiero, who developed this menu, discovered it, she called it her “white-balsamic-vinegar fantasy” and was dying to use it in something. Parsnips were in season, and their earthiness paired beautifully with this vinegar. In this easy agrodolce, the parsnips become caramelized and infused with an intriguing sweetness.
  • 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 in a sealable bag.
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