Earthy cumin and lemony coriander counter and complement parsnips' sweet edge. Serve with roasted lamb, pot roast, or seared steaks.
Combine parsnips and water in a nonstick skillet over medium-high; bring to a simmer. Cover, and cook 2 minutes or until water evaporates.
Uncover; stir in olive oil, cumin, coriander, salt, and paprika. Cook 3 minutes or until parsnips are browned and tender. Remove from heat; stir in lemon juice and parsley. Sprinkle with feta cheese.