21.   Deglaze pan with sherry and cook until slightly reduced.

22.   Deglaze pan with white wine, letting liquid burn off.

23.   Deglaze the pan with one-third cup of the chicken stock.

24.   Deglaze the pan with the vinegar.

25.   Deglaze the pan with the water, then add the parsnips, carrots, celery root, tomato paste, salt, pepper and lemon juice.

26.   Deglaze the pan with the white wine and increase the heat.

27.   Deglaze the pan with the white wine.

28.   Deglaze the pan with the wine and simmer briefly to reduce to half its original volume.

29.   Deglaze pan with maple syrup and sprinkle the turnips with sugar.

30.   Deglaze pan with white wine, scraping bottom of pan.