In a large frying pan heat the oil over medium heat. Add parsnip and turnip, cook,
- vegetable oil - 1 st. a spoon
- parsnip, peeled and sliced - 450 Grams
- turnips, peeled and sliced - 450 Grams
- chicken broth or water - 1 glass
- pure maple syrup - 1/2 cup
- red wine vinegar - 2 Art. spoons
- butter - 2 items. spoons
- sprigs of fresh rosemary - 2 pieces
- salt and ground pepper - 1 To taste
In a large frying pan heat the oil over medium heat. Add parsnip and turnip, cook, stirring until the vegetables begin to brown, 2 minutes. Add broth, maple syrup, vinegar, season with salt and pepper. Bring to a boil, reduce heat, cover and cook until done, 10 minutes. Remove the lid and cook over medium heat until the turnip becomes soft and the liquid thick, from 7 to 9. You should have a small amount of liquid. Remove the frying pan from the heat, add butter, season with salt and pepper, decorate with rosemary and serve.
Servings: 6