Parsnip & Apple Sauté

Parsnips have never been my favorite. I believe the first time I tried them I was already in my twenties, and their sweetness took me by surprise. I wanted desperately for them to taste a bit more savory, even when roasted. But there is something else I can't quite put my finger on when it comes to parsnips. Is it the Earthy tones? But I love beets, which even I admit can taste like dirt. I've heard parsnips described as "spiced," like nutmeg and cinnamon, but I can't say that's ever come to mind when eating one. Maybe that means my tastebuds just aren't quite on the parsnip game, but either way, there are still only a few ways I like to eat parsnips. I’ve found that this way is quite good!

Parsnips are also an ideal thing to make through out the winter. Did you know that they can be stored for six months after harvest and their flavors will remain just about the same? Apples, when stored properly, have a similar shelf life. So whether you're into eating seasonally or not, you can buy the ingredients for this dish basically throughout the entire year, and they'll still taste great. 

Parsnip & Apple Sauté

Published January 11, 2018 by Caitlin Sherwood

Serves: 3   |    Total Time: 20 minutes

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Ingredients:

• 4 medium parsnips
• 1 medium apple
• 1 medium sweet yellow onion 
• 1 teaspoon minced garlic
• 1 tablespoon coconut oil  
• 1 tablespoon minced fresh sage
• 1/4 teaspoon ground black pepper
• Salt to taste 

Directions:

1. Finely dice the onion. Then, peel and dice the parsnips into 1/2 inch cubes, and dice the apple removing the core (I leave the peel on the apple, but you may peel it if you prefer).
2. Heat coconut oil in a medium-sized skillet over medium heat. When the oil glistens, add the onion and minced garlic to the pan, sautéing until the onion is transparent.
3. Add the parsnips and apples to the pan, and stir. Sauté, stirring occasionally, for 10 minutes, or until the edges begin to brown and the parsnips are tender.
4. Mince the sage, and add it to the pan, along with the pepper and salt to taste. Cook for 2 more minutes, stirring occasionally, and then serve hot.