Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!
Pan Braised Parsnips with Sage
Yields 4-6 servings
2 tablespoons olive oil
3-4 cloves Garlic, bruised
1/2 pound parsnips, peeled and cut into small pieces
1/2 teaspoon dried sage
1/2 cup dry white wine
2 tablespoons fresh sage, chopped
Salt and pepper to taste
- In a large, nonstick pan combine all ingredients, except the fresh sage with a quarter cup of the white wine.
- Cook over medium-high heat, stirring often until the liquid evaporates.
- Add the remaining wine and continue to cook until the vegetables are caramelized.
- Add the chopped fresh sage and stir.
Photo: Courtesy of Hedge Wizard’s Diary