Made from an amber dessert wine, Moscatel vinegar has apricot overtones and a faint, complex acidity. When food editor Maggie Ruggiero
, who developed this menu, discovered it, she called it her “white-balsamic-vinegar fantasy” and was dying to use it in something. Parsnips were in season, and their earthiness paired beautifully with this vinegar. In this easy agrodolce
, the parsnips become caramelized and infused with an intriguing sweetness.