Photo: Romulo Yanes; Styling: Claire Spollen
This side dish comes together in minutes, making it an ideal match for a more labor-intensive entrée.
Serves 4 (serving size: about 1/2 cup)
1. Cut parsnips diagonally into 1/2-inch-thick slices. Combine parsnips, wine, and stock in a skillet; bring to a boil. Partially cover; reduce heat, and simmer 8 minutes or until liquid is reduced to 1/4 cup. Add butter, sugar, salt, and pepper; cook 1 minute, stirring. Stir in thyme.