Glazed Parsnips and Carrots with Sherry
- 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
- Salt and freshly ground pepper, to taste
- A few drops of fresh lemon juice
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).