Jennifer Causey
Serves 4 (serving size: 1 cup)

Sweet parsnips are an excellent match for the sherry glaze. Remember to remove their tough peels; these won’t soften in the pan. Try this side with a mild protein such as roasted chicken or pork loin.

How to Make It

Bring water, dry sherry, chopped fresh thyme, and peeled parsnips, cut diagonally into 2-in. pieces, to a boil in a large skillet. Reduce heat to medium; cover and simmer until parsnips are tender, about 10 minutes. Uncover; cook until liquid is slightly thickened, about 5 minutes. Stir in unsalted butter, sherry vinegar, kosher salt, and black pepper. Sprinkle with pomegranate arils.

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