Stovetop Braised Parsnips with Coconut Butter and White Balsamic Recipe
Serves: 6
  • 1-2 Tablespoons unrefined virgin coconut oil or unsalted butter (or more if you like it very glazy like me)
  • ½ cup water
  • ¾ teaspoon sea salt + more to taste if desired
  • freshly ground black pepper to taste
  • 2-3* Tablespoons white balsamic vinegar (not aged), divided (I use the one from Trader Joe's or from O)
  • 1 ½ pounds parsnips**, tops trimmed and peeled and cut on the diagonal into approximately 1 ½-inch slices
  • 1 Tablespoon coconut butter (I like the one from Artisana)
  • ⅛ teaspoon ground nutmeg
  1. In a 10-inch skillet with a lid, such as a straight-sided skillet or braising pan, add the oil or butter, water, salt, pepper, and 1 Tablespoon of white balsamic. Turn the heat to high and stir to combine. When the mixture comes to a boil, add the parsnips and turn heat to low. Cover and simmer for 10 minutes.
  2. Remove the lid and stir in the remaining 1-2 Tablespoons white balsamic, coconut butter and nutmeg. Simmer until all the liquid has reduced to a glaze and parsnips are tender, approximately 3-5 more minutes.
Note: for a pretty finish, top with chives
*use the amount you think you will like better, and according to the strength of the vinegar
**carrots would also work here
Recipe by Pamela Salzman at