SERVES: 6 to 8
TOTAL TIME: 25 minutes
WHY THIS RECIPE WORKS Here, the sweet caramelized flavor of oven-roasted parsnips is replicated on the stovetop, a streamlined technique that provides great roasted flavor and allows you to use your oven for other dishes. After browning the parsnips in vegetable oil, we added water to the pan before covering—this created a gentle steaming effect that guaranteed perfectly cooked parsnips every time, coaxing out the best flavor and texture. We cut the parsnips into ½-inch-thick pieces on the bias to assure even browning and cooking, as well as an attractive presentation. Look for parsnips no wider than 1 inch at their base, or you may need to discard their fibrous cores. You will need a 12-inch skillet with a tight-fitting lid for this recipe.
INGREDIENTS:
- 2 tablespoons vegetable oil
- 2 pounds parsnips, peeled and cut ½ inch thick on bias
- ½ cup water
- Salt and pepper
- 1 tablespoon minced fresh parsley
- Lemon wedges
INSTRUCTIONS:
- Heat oil in 12-inch skillet over medium-high heat until shimmering. Add parsnips and cook, stirring occasionally, until golden, 8 to 10 minutes.
- Add water and ¾ teaspoon salt and bring to simmer. Cover, reduce heat to medium-low, and cook, stirring occasionally, until vegetables are tender and liquid has evaporated, 8 to 10 minutes. Stir in parsley and season with salt and pepper to taste. Serve with lemon wedges.
VARIATIONS:
PAN-ROASTED CILANTRO-LIME PARSNIPS
- Add 1 teaspoon chili powder to skillet with parsnips in step 1. Substitute 2 tablespoons cilantro for parsley. Add ¾ teaspoon lime zest plus 1 tablespoon lime juice to parsnips with cilantro in step 2. Serve with lime wedges.
PAN-ROASTED ORANGE PARSNIPS
- Substitute 1 teaspoon fresh minced thyme for parsley. Add ¾ teaspoon orange zest to parsnips with thyme in step 2. Serve with orange wedges.
