Glazed Parsnips, Carrots, and Pearl Onions (Cooking Light)

Brought to us by CSA Member Marianne Toussaint

*Add more water, 1/4 cup at a time, if needed to make veggies tender

3 1/2 cups (1/4 inch) diagonally cut carrot

2 cups (1/4 in) diagonally cut parsnip

2 cups frozen pearl onions (about 10 ounces)

1 cup water

1/2 cup dry white wine

2 T sugar

1 1/2 T butter

1 T white wine vinegar

1 tsp salt

1/8 tsp freshly ground black pepper

1. Combine all ingredients in a large nonstick skillet; bring to a boil.

2. Cook 12 minutes or until vegetables are tender and liquid is slightly syrupy, stirring frequently.