How to Make It
Bring water, dry sherry, chopped fresh thyme, and peeled parsnips, cut diagonally into 2-in. pieces, to a boil in a large skillet. Reduce heat to medium; cover and simmer until parsnips are tender, about 10 minutes. Uncover; cook until liquid is slightly thickened, about 5 minutes. Stir in unsalted butter, sherry vinegar, kosher salt, and black pepper. Sprinkle with pomegranate arils.