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Sweet and Tangy Parsnip and Apricot Relish

Name: Sweet and Tangy Parsnip and Apricot Relish
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: International
Ingredients: Parsnips, 2 cups, grated; Dried apricots, 1 cup, chopped; Red onion, 1 medium, finely chopped; Apple cider vinegar, 1/2 cup; Honey, 1/4 cup; Ground cinnamon, 1/2 teaspoon; Ground ginger, 1/2 teaspoon; Salt, 1/2 teaspoon; Black pepper, 1/4 teaspoon

This delightful parsnip and apricot relish strikes the perfect balance between sweet and tangy, making it an irresistible condiment for roasted meats or an exciting spread for sandwiches. The creamy texture of the parsnips combined with the chewy sweetness of dried apricots creates a flavor explosion that is sure to elevate any dish. Originating from traditional preserves, this relish reflects the ingenuity of using seasonal vegetables and fruits, ensuring nothing goes to waste and every bite is packed with flavor.

Serves 8

Ingredients

Parsnips: 2 cups, grated
Dried apricots: 1 cup, chopped
Red onion: 1 medium, finely chopped
Apple cider vinegar: 1/2 cup
Honey: 1/4 cup
Ground cinnamon: 1/2 teaspoon
Ground ginger: 1/2 teaspoon
Salt: 1/2 teaspoon
Black pepper: 1/4 teaspoon

Instructions

In a medium saucepan, combine the grated parsnips, chopped dried apricots, and finely chopped red onion.
Add the apple cider vinegar, honey, ground cinnamon, ground ginger, salt, and black pepper to the saucepan.
Stir well to combine all the ingredients thoroughly.
Place the saucepan over medium heat and bring the mixture to a gentle simmer.
Reduce the heat to low and let the relish cook for about 30 minutes, stirring occasionally, until the parsnips are tender and the flavors have melded beautifully.
Remove the relish from the heat and let it cool completely before serving.
Transfer the parsnip and apricot relish to a jar or airtight container and refrigerate until ready to use.

Tips

💡 For a spicier kick, consider adding a pinch of cayenne pepper or some finely chopped fresh chili.
💡 This relish can be stored in the refrigerator for up to two weeks, making it a great make-ahead condiment for gatherings.

Dietary Information

Servings: 8 Dish Type: Condiment Prep Time: 15 minutes Cook Time: 30 minutes Calories: 80 Fat: 0g Carbs: 20g Protein: 1g Sodium: 200mg Sugar: 15g

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Teresa's Recipes • Sweet and Tangy Parsnip and Apricot Relish