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.