Contributed by adapted from the Onion Harvest Cookbook

Although this recipe can be served as a side dish, it can also be a main dish, when served with wild rice and warm applesauce on the side.

Ingredients

½ cup olive oil
½ cup fresh chives
1 tbsp medium dry sherry or vermouth
1 pound carrots, sliced
1 ½ cups chopped sweet onions
2 cloves garlic, chopped
1 pound parsnips, cubed
¼ cup fresh parsley
1 tbsp chopped fresh thyme (¼ tsp dried)
½ cup vegetable broth
1 tbsp balsamic vinegar
½ tsp salt
½ tsp freshly ground pepper

Instructions

In a medium frying pan heat the oil and sherry. Add onion, chives, and garlic. Sauté and stir until onions are translucent. Add carrots, parsnips, parsley, and thyme and blend into onion mixture. Add broth, cover and cook 20 minutes or until vegetables are tender. Remove pan from heat, add vinegar, salt and pepper, and stir. Transfer to a warm dish and serve immediately. Serves 4-6.

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