Ingredients: 10 cups (1-inch) cubed peeled turnip 2 cups (1-inch) sliced peeled carrot 1-1/2 cups (1-inch) cubed peeled parsnip 8 cups water 1 cup Sauvignon Blanc or other white wine 2 tablespoons honey 2 tablespoons butter 1/2 teaspoon sea salt 1/4 cup chopped fresh parsley Directions:Combine first 4 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain; return vegetables to Dutch oven. Add wine, honey, butter, and salt; bring to a boil. Cook 9 minutes or until liquid evaporates, stirring occasionally. Sprinkle with parsley. |