Categories: Vegetables, Vegetarian, Vegan, Main dish 
      Yield: 4 servings 
  
      2 tb Butter 
      2    Apples 
           -(McIntosh or Red Delicious) 
           -- cored, quartered, 
           -- and thickly sliced 
      1 tb Olive oil 
      1    Garlic clove; crushed 
     12 oz Baby parsnips; halved 
      8 oz Pearl onions; halved 
      2 ts Fennel seeds 
      1 tb Chopped fresh sage 
      1 c  Vegetable stock 
      1 tb Whole-grain mustard 
      1 ts Honey 
           Salt 
           Freshly ground black pepper 
  
  Heat the butter in a large skillet over medium heat and saute the apples 
  for 4 to 5 minutes, turning frequently, until golden on both sides. Remove 
  from the heat and set aside. 
   
  Heat the oil in a clean skillet and saute the garlic, parsnips, onions, and 
  fennel seeds for 10 minutes, or until lightly browned. Add the sage, cider 
  or apple juice, and stock; bring to a boil, cover, and simmer gently for 12 
  minutes. 
   
  Add the apples and their juices to the pan and simmer for 3 minutes more. 
  Strain the juices into a small saucepan and keep the parsnip mixture warm 
  in a serving dish.  Stir the mustard and honey into the pan, bring to a 
  boil, and simmer rapidly or 5 minutes, or until the liquid is reduced 
  slightly and glossy.  Pour over the vegetables, season to taste with salt 
  and pepper, and serve at once. 
   
  * Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by 
  Karen Mintzias