Pan Glazed Parsnips & Carrots with Sherry
It's easy to garnish this springtime recipe for lighter-root vegetables with things like ramps or garlic scapes as they become available.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wine4food.com.
Cooking tools:
- Peeler
- Cutting board
- Chef's knife
- Skillet
- Spoon
- Stove
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1/2 lb parsnips
- 1/2 lb carrots
- 2 tablespoons butter
- 1/4 cup water
- 1/4 cup dry sherry
- 1 medium shallot, minced
- 1 teaspoon fresh thyme
- Salt
- pepper
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