Moscatel-Glazed Parsnips

'In this easy agrodolce (agro=sour, dolce=sweet), the parsnips become caramelized and infused with an intriguing sweetness.' Found on gourmet.com. PS I see no reason why you could not substitute moscatel wine for moscatel vinegar in this recipe.

• Ready In: 37 mins
• Serves: 8

Ingredients

• 1  tablespoon sugar
• 2  tablespoons unsalted butter
• 2  lbs parsnips, peeled, cored, and cut into 1/4-inch-thick sticks
• 1⁄4 cup  moscatel vinegar
• 1⁄2 cup water
• 3⁄4 teaspoon salt (to taste)
• 1⁄4 teaspoon cracked black pepper

Directions

1. 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.
2. Stir in butter, then add parsnips and cook, stirring, 2 minutes. Add moscatel vinegar, water, salt and black pepper.
3. Reduce heat to low and simmer, covered, until parsnips are just tender, 10 to 15 minutes.
4. Remove lid and simmer, stirring occasionally, until liquid is reduced to a glaze and parsnips are caramelized, about 5 minutes.