- ¼ cup Moscatel vinegar or balsamic vinegar
- 2 tablespoons unsalted butter
- 1 tablespoon sugar
- ½ cup water
- 2 pounds parsnips, peeled, cored, and cut into 1/4-inch-thick sticks
Heat sugar in center of a 12-inch heavy skillet over medium heat until it starts to melt. Cook, tilting skillet occasionally so sugar melts evenly, until golden brown. Stir in butter, then add parsnips and cook, stirring, 2 minutes. Add vinegar, water, 3/4 teaspoon salt, and 1/4 teaspoon pepper. ...