Pecan-and-Raisin Parsnips

Name: Pecan-and-Raisin Parsnips
Yield: Serves 4 (serving size: about 1/2 cup)
Ingredients: 2 cups peeled parsnips, cut diagonally into 1/2-in. pieces; 3 tablespoons water; 1 tablespoon olive oil; 1 teaspoon chopped fresh rosemary; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 teaspoon red wine vinegar; 2 tablespoons chopped toasted pecans; 1 tablespoon raisins

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.

Ingredients

2 cups peeled parsnips, cut diagonally into 1/2-in. pieces
3 tablespoons water
1 tablespoon olive oil
1 teaspoon chopped fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon red wine vinegar
2 tablespoons chopped toasted pecans
1 tablespoon raisins

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.

Pecan-and-Raisin Parsnips

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