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         Parsnips In A Mustard Cognac Sauce



As a side dish, serves 8.
       Ingredients
1 1/4 to 1 1/2 lb
3 tbsp
2 tbsp
1 tsp
3 tbsp
parsnips (prepared weight)
unsalted butter
Dijon mustard
honey or 1 tbsp maple syrup
cognac
salt
butter
ground black pepper to taste
chopped fresh parsley
       Directions
  • Pare parsnips. Cut into sections 3 inches long by 1/2 to 3/4 inches wide.
  • Cook parsnips in salted boiling water for 5 minutes. Drain and set aside.
  • Put butter, Dijon mustard, honey or maple syrup, and cognac in a medium size pot. Over medium burner, heat and blend contents. Do not boil. Once blended, remove from heat and add parsnips. Toss until thoroughly coated.
  • Transfer coated parsnips in a single layer to a buttered 9 X 13 ovenproof dish.
  • Bake in a 375°F oven for 10 minutes, and then broil for 3 to 4 minutes or until lightly browned.
  • Serve garnished with ground black pepper and freshly chopped parsley.