This side dish comes together in minutes, making it an ideal match for a more labor-intensive entrée.
1 pound parsnips
1/2 cup dry white wine
1/2 cup unsalted vegetable stock
1 tablespoon unsalted butter
2 teaspoons brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
How to Make It
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.