A nice addition to an antipasto platter
2 tbsp sugar or runny honey
1 tbsp water
½ c muscat or port
½ c Beef or vegetable stock
1 tblsp vinegar
1 tbsp soy sauce
Cut the parsnips into 1 cm thick batons. Cook in boiling water until only just tender, then drain immediately.
Bring the sugar or honey and water to the boil and cook until golden in colour. Add the muscat or port, stock, vinegar, soy sauce and parsnips and simmer, stirring frequently and carefully until the liquid thickens and the parsnips are glazed. Serve at room temperature.