Name: Moscatel-Glazed Parsnips
Cook time: 20 min
Total time: 40 min
Yield: Makes 8 servings
Ingredients: 1 tablespoon sugar; 2 tablespoons unsalted butter; 2 pounds parsnips, peeled, cored, and cut into 1/4-inch-thick sticks; 1/4 cup Moscatel vinegar or balsamic vinegar; 1/2 cup water

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Moscatel-Glazed ParsnipsJonny Valiant

Made from an amber dessert wine, Moscatel vinegar has apricot overtones and a faint, complex acidity. When food editor Maggie Ruggiero, who developed this menu, discovered it, she called it her white-balsamic-vinegar fantasy and was dying to use it in something. Parsnips were in season, and their earthiness paired beautifully with this vinegar. In this easy agrodolce, the parsnips become caramelized and infused with an intriguing sweetness.

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