So baby artichokes finally arrived back in our market this week but I wanted to do something with parsnips. I ended up with both in a little braised veg dish to go with a pork roast.
Sauteed up an onion and some garlic
tossed in a 1lb of peeled, cut, cored parsnip pieces, a couple of chopped up carrots, and a dozen baby artichokes (cleaned, trimmed, and halved)
Added a cup of vinho verde, covered and simmered until just about tender and most of the wine was evaporated
Tossed them in the 425 oven in a separate pan from the pork roast for about 15mins
After removing the pork roast from the pan, degreased the drippings, and poured them over the veg. Not bad.