Instructions: In a saucepan, heat olive oil until hot. Carefully add shallots and parsnips to the pan and cook until caramelized. When browned, drizzle honey around the inside perimeter of the pan. Toss shallots and parsnips in the honey and allow the pan to become hot again. Add wine and reduce until dry, then add vinegar, allowing vegetables to absorb all the liquid. Season to taste with salt and pepper.

This recipe yields 6 servings.

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