
I almost didn’t post this recipe.ย How do you make parsnips look gorgeous and attractive? ย How many people actually appreciate parsnips? How can parsnips compete with all the cookies and candy recipes out there?
Well, the last time I checked, we need to eat real food during the holidays whether it’s Hanukkah or Christmas. ย I am always looking to change up my holiday side dishes, and I receive lots of emails and questions in class about what to make for the upcoming holiday meals. ย I taught this recipe in my classes this fall and it was a surprise hit. ย I remember everyone coming back for seconds and eating the parsnips right out of the serving bowl like they were candy!
I don’t think anyone really expects to love parsnips. ย They’re so humble and not-sexy. ย But I love them. ย The flavor is like what a carrot wishes it tasted like. ย Really grassy, herby and sweet. ย Parsnips are in season now and I often toss a few into the roasting pan with a chicken or in soup or as baked “fries.”

This preparation is super simple and done all on the stovetop so it’s fast, too. ย If it seems to fussy to use white balsamic, you can use white wine vinegar with a drop of honey (white balsamic is less harsh than white wine vinegar.) I used coconut butter, which is the meat and oil of the coconut pureed, to add richness and a light glazy coating. ย But feel free to omit it or use butter instead. ย I am making this recipe for our Christmas dinner to go with my mom’s tenderloin. ย But braised parsnips go with any poultry, lamb and even fish. ย This recipe is simple enough that you could give it a test-run this week!
Stovetop Braised Parsnips with Coconut Butter and White Balsamic Recipe
Ingredients
- 1-2 Tablespoons unrefined virgin coconut oil or unsalted butter, or more if you like it very glazy like me
- ยฝ cup water
- ยพ 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 ยฝ pounds parsnips**, tops trimmed and peeled and cut on the diagonal into approximately 1 ยฝ-inch slices
- 1 Tablespoon coconut butter, I like the one from Artisana
- 1/8 teaspoon ground nutmeg
Instructions
- 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.
- 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.
Notes
*use the amount you think you will like better, and according to the strength of the vinegar
**carrots would also work here
Can we use avocado oil or coconut oil instead of olive oil?
For sure!