- 2 pounds parsnips, peeled, cored, and cut into 1/4-inch-thick sticks
- ½ cup water
- 1 tablespoon sugar
- 2 tablespoons unsalted butter
- ¼ cup Moscatel vinegar or balsamic vinegar
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. ...