Stovetop Braised Parsnips with Coconut Butter and White Balsamic Recipe
Servings: 6
Ingredients
- 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
- 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
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
*use the amount you think you will like better, and according to the strength of the vinegar
**carrots would also work here