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.