Apple 'N' Parsnip Sauce, 9/30/05
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1 lb. medium parsnips, peeled, quartered
salt
1 lb. tart green apples (about 3 medium), peeled, cored, sliced
1 cup ap[ple juice or cider
1/2 cup packed dark brown sugar
1 Tbs. slivered orange peel
3 Tbs. apple brandy or apple schnapps
Cook the parsnips in boiling salted water until barely tender, about 5 minutes. Drain. Remove the cores and roughly chop the parsnips.
Combine the parsnips, apples, apple juice, and brown sugar in a medium saucepan. Slowly heat to boiling; reduce the heat. Cook, uncovered, over medium heat until the apples and parsnips are soft, about 15 minutes. Remove from the heat.
Lighty mash the parsnips and apples in a saucepan. Stir in the slivered orange peel and apple brandy or apple schnapps. Allow to cool.
Makes about 21/2 cups.
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