Photo: Caitlin Bensel
Yield
Serves 4 (serving size: about 1/2 cup)

Parsnips pair beautifully with piney rosemary and toasted pecans for a taste of early fall. A splash of red wine vinegar lifts the dish.

How to Make It

Step 1

Combine parsnips and water in a nonstick skillet over medium-high; bring to a simmer. Cover, and cook 2 minutes or until water evaporates.

Step 2

Uncover; stir in olive oil, rosemary, salt, and pepper. Cook 3 minutes or until parsnips are browned and tender. Stir in vinegar; remove from heat. Stir in pecans and raisins.

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