Caramelized Parsnips

• 5 tablespoons butter
• 2 Vidalia onions, large dice
• 1 bunch parsnips, peeled, large dice
• 2 cloves garlic, thinly sliced
• 1 tablespoon brown sugar
• salt, to taste
• lots of fresh ground pepper
• 1/4 cup dry hard cider (or dry white wine will do in a pinch)
• 1/4 cup apple cider
• handful fresh chopped parsley
• handful fresh chopped chives

1. Melt the butter in a large, deep skillet. Cook until the butter is browned, about 8-10 minutes.
2. Add the onions and parsnips and cook over low heat until they begin to soften and brown lightly, 10-12 minutes. Toss frequently to prevent burning (especially the already browned butter).
3. Add the sliced garlic and continue to cook until the vegetables darken a little more, 3-5 minutes.
4. Stir in the brown sugar, salt, and pepper until well combined. Add the wine and cider and bring the mixture to a simmer. Simmer, tossing occasionally, until the liquid is almost entirely reduced (it will make a thick glaze over the vegetables), 12-15 minutes.
5. Serve garnished with the parsley and chives.

butter, vidalia onions, parsnips, garlic, brown sugar, salt, lots of fresh ground pepper, cider, apple cider, handful, handful

Taken from food52.com/recipes/14514-caramelized-parsnips (may not work)