Glazed Parsnips, Carrots, and Pearl Onions

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1.5 tablespoons butter 
• 3.5 cups diagonally cut carrot 
• 0.5 cup cooking wine dry white
• 2 cups diagonally cut parsnip 
• 10 ounces pearl onions frozen
• 1 teaspoon salt 
• 2 tablespoons sugar 
• 1 cup water 
• 1 tablespoon citrus champagne vinegar 

Equipment

• frying pan

Directions

1. Combine all ingredients in a large nonstick skillet; bring to a boil. Cook 12 minutes or until vegetables are tender and liquid is slightly syrupy, stirring frequently.