Ginger-Glazed Pearl Onions and Parsnips

I've never used pearl onions or parsnips before and this recipe has both!  I found this in my food network magazine and it makes 6 servings.

Image by Jason Hedlund

Ingredients:
10oz red pearl onions, unpeeled (we used white, because this is what trader joe's had and also used peeled)
1 1/2 lbs parsnips, peeled, quartered lengthwise, cored and cut into 1/2-inch pieces
4 thin slices ginger (we uses pickled ginger)
1 large sprig rosemary (we used dried)
3 cloves garlic, smashed
1 cup dry white wine
2 Tbsp sugar
2 tsp apple cidar vinegar
1-2 tsp brandy (optional)
2-3 Tbsp cold unsalted butter
freshly ground black pepper
chopped parsley for topping (we used dried)

Directions:
1.  Fill a large skillet halfway with water; add a pinch of salt, cover and bring to a boil.  Add the pearl onions and cook 1 minute to loosen skins, then drain and rinse under cold water.  Using a kitchen shears, trim the root ends of the onions, then peel off the skins. Return the onions to the skillet.  (Skip this step if onions are peeled).
2.  Add the parsnips, ginger, rosemary, garlic, wine, sugar, 1/2 tsp salt and 1 cup water to the skillet with the onions.  Bring to a boil over high heat and cook, stirring occasionally, until the liquid  evaporates and the vegetables are tender, 15-20 minutes.  (If the water evaporates too quickly, add more water, 1/4 cup at a time.)  Discard the ginger, garlic and rosemary. (The vegetables can be made up to 3 hours ahead to this point; cover and refrigerate.
3.  Reduce the heat to medium high; add vinegar, brandy, and butter and cook, stirring, until vegetables just start to brown, 1-2 minutes.  Add 2 Tbsp water and cook swirling in the pan, until vegetables are glazed, about 1 more minute.  Season with salt and pepper and top with parsley.  Enjoy!

Jason and Beth's Rating: 7.5/10

Nutrition:
170 calories
6g fat (4g saturated)
15mg cholesterol
20mg sodium
23g carbohydrates
3g fiber
9g sugar
2g protein