Parsnips are ill and exhausted of being compared to carrots. They are their own thing, sweet and earthy, with the nuttiness of a Jerusalem artichoke (sunchoke). Using an simple two-step stovetop cooking technique reveals off the root veggie’s finest qualities. Simmering in a little quantity of water and butter softens their strong centers, and the subsequent browning brings out their faintly earthy quality. Find parsnips that are no bigger than 2 inches throughout at their largest. Any larger and you run the danger of difficult, woody cores. Quite honestly, you might stop best there with the tender, burnished roots, however a cleaning of spiced peanuts and a swoosh of skilled yogurt feels like an proper crowning for this under-appreciated veggie.
Ingredients
1½
lb. parsnips, peeled, cut, quartered lengthwise, cut into eighths if big
2
Tbsp. saltless butter, cut into pieces
1½
tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
2
tsp. ground coriander, divided
¾
cup salted, roasted peanuts, ideally mixeddrink, coarsely sliced
1
tsp. crushed red pepper flakes
1
tsp. ground cumin
2
tsp. veggie oil (optional)
2
tsp. sugar
Juice of ½ big lemon
1
garlic clove, carefully grated
½
cup plain whole-milk Greek yogurt
2
Tbsp. extra-virgi