Tipsy Parsnips

Heat the butter in a large skillet over medium heat and sauté the apples for 4 to 5 minutes, turning frequently, until golden on both sides.

Remove from the heat and set aside.

Heat the oil in a clean skillet and sauté the garlic, parsnips, onions, and fennel seeds for 10 minutes, or until lightly browned.

Add the sage, cider or apple juice, and stock; bring to a boil, cover, and simmer gently for 12 minutes.

Add the apples and their juices to the pan and simmer for 3 minutes more.

Strain the juices into a small saucepan and keep the parsnip mixture warm in a serving dish.

Stir the mustard and honey into the pan, bring to a boil, and simmer rapidly or 5 minutes, or until the liquid is reduced slightly and glossy.

Pour over the vegetables, season to taste with salt and pepper, and serve at once.