Ingredients

• 2 tablespoons butter
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 cup carrots, 1/4-inch dice
• 1 cup parsnips, 1/4-inch dice
• 1 cup red pearl onions, blanched and peeled
• 1 cup chicken stock
• 1 tablespoon dark soy sauce
• Salt and black pepper, to taste

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Instructions

1. In a medium hot skillet, add 1/2 tablespoon of butter and cook the garlic and ginger until soft, about 1 minute. Add the carrots, parsnips and onions and season. Cook 5 minutes to soften then add the stock, soy sauce and simmer. Reduce by 50 percent, about 12 to 15 minutes and check for seasoning. Lift with the butter and reserve hot.
2. Wine Recommendation: Olmos Reward, Frankland Estate, Australia