Dark Beer Glazed Parsnips

From the classic farmers cookbook From Asparagus to Zucchini

  • 1 lb Parsnips, cut into small chunks
  • 1 C Sweet-flavored stout or brown ale
  • 1/4 tsp Cinnamon
  • 1/8 tsp Ground cloves
  • 2 tsp Butter
  • Salt and freshly ground pepper
  • 1-2 T Maple syrup (optional)

Combine parsnips, stout, cinnamon, and cloves in a heavy saucepan. Cover and simmer until barely tender, 8-10 minutes. Remove cover and simmer hard until liquid reduces to a glaze. Stir in butter. Season to taste w/ salt and pepper. Stir in option maple syrup.