Crispy Golden Parsnips
The colder month dinner experience presents me with conflicting emotions. There is an abundance of new vegetables and cooking methods to choose from. Both the preparation and end product is comforting. Even the digestion process scientifically calms us as we gravitate toward heartier starchy options that physically protect us against colder temps. On the other hand, these veggies can also take time. While there are scenarios when it is fun to invest my energy in meals that require time, they do not belong in my home on a weekday when it is just my infant, my two dogs, and I before my husband makes it home from work.
Welcome Crispy Golden Parsnips. Following a full day of mothering, maximizing nap time for work, and ingraining good habits in our new Basset Hound puppy - quick dinners are non-negotiable. My energy is my most valuable currency, and I am more productive and happier when I use it wisely to make it to our last breastfeeding session and bedtime. Lately, I've been leaving our protein seasoned and ready for my husband to cook, so once the freedom bell rings and the baby is in bed, we can eat as soon as I am finished and spend quality time together.
This recipe is comforting and doubles up as a hearty salad topping for lunch the next day. Parsnips are nutty, sweet, and refreshingly floral - providing a small preview into the warmer months to come. The sage and pepper add mild spice and an earthy experience for additional grounding. Substitute the parsnips in this recipe with other favorite fall and winter veggies like potatoes, sweet potatoes, butternut squash, or acorn squash.
How to make:
In a large skillet, melt butter, add sage and place the chopped parsnips in an even layer. Once you hear a crackling noise, add oil, water, and salt. Bring to a boil, cover for around 10 minutes. After ten minutes, mix the parsnips while ensuring they are still in an even layer, cover again. Lower the heat to medium, and cook for another 10 minutes. Add pepper and more salt if desired. Serve immediately, or cover with foil if using the same pan for a protein to cut back on an extra dish!
5-6 medium-sized parsnips, chopped into 1/2 inch cubes (just bigger than bite-size)
1/4 cup of olive oil
1 tablespoon of butter
1/4 cup of fresh sage, finely chopped
1 teaspoon of salt
1 tablespoon of black pepper