Place all the ingredients in a wide heavy pot and bring to a boil. Reduce the heat to medium, cover and cook for about 20 minutes, or a drop longer, until the parsnips are tender and the liquids in the pot have thickened. Pour the sauce over the parsnips. Serve hot or at room temperature. Makes 8 servings.
2010 Joseph River Estate Chardonnay
This dry, medium bodied white wine has a trademark butter and biscuit nose with a vibrant lime hue throughout. It is a dry broad-style chardonnay with nectarine fruits and some nice acidic sharpness to the finish.