Glazed Parsnips, Carrots, and Pearl Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Add more water, 1/4 cup at a time, if needed to make vegetables tender. Ingredients:
3 1/2 cups (1/4-inch) diagonally cut carrot |
2 cups (1/4-inch) diagonally cut parsnip |
2 cups frozen pearl onions (about 10 ounces) |
1 cup water |
1/2 cup dry white wine |
2 tablespoons sugar |
1 1/2 tablespoons butter |
1 tablespoon white wine vinegar |
1 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Combine all ingredients in a large nonstick skillet; bring to a boil. Cook 12 minutes or until vegetables are tender and liquid is slightly syrupy, stirring frequently.
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