Name: Parsnips With Spiced Peanuts and Garlic Yogurt
Total time: 30 minutes
Yield: 4 servings
Ingredients: 1½ lb. parsnips, peeled, trimmed, quartered lengthwise, cut into eighths if large; 2 Tbsp. unsalted butter, cut into pieces; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more; 2 tsp. ground coriander, divided; ¾ cup salted, roasted peanuts, preferably cocktail, coarsely chopped; 1 tsp. crushed red pepper flakes; 1 tsp. ground cumin; 2 tsp. vegetable oil (optional); 2 tsp. sugar; Juice of ½ large lemon; 1 garlic clove, finely grated; ½ cup plain whole-milk Greek yogurt; 2 Tbsp. extra-virgin olive oil; Coarsely chopped parsley (for serving)

Roasted parsnips on bed of greek yogurt topped with chopped peanuts and parsley leaves.

Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling Gerri Williams

Parsnips are sick and tired of being compared to carrots. They are their own thing, sweet and earthy, with the nuttiness of a Jerusalem artichoke (sunchoke). Using an easy two-step stovetop cooking method shows off the root vegetable’s best qualities. Simmering in a scant amount of water and butter softens their sturdy centers, and the subsequent browning brings out their faintly earthy quality. Find parsnips that are no larger than two inches across at their widest. Any bigger and you run the risk of tough, woody cores. Quite frankly, you could stop right there with the tender, burnished roots, but a dusting of spiced peanuts and a swoosh of seasoned yogurt feels like an appropriate crowning for this under-appreciated vegetable.

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