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.
|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
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.