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.

Recipe notes

See Related Recipes and Cooking Tips

The Most-Saved Recipes in the Epicurious App This Week
Like skillet chicken parmesan with gnocchi and five-spice crackle cookies.

Grilled Purple Sweet Potato Salad

Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.

Camélia’s Sweet Potato Gratin

With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.

Sheet-Pan Pierogies and Beets

A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.

Green Beans With Tahini Sbagliato

An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.

Roasted Cauliflower Salad With Feta And Dates

Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.

Garlic Mashed Potatoes

A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm.

Roasted Honeynut Squash With Cottage Cheese and Chili Crisp

This little squash loves big-flavor toppings.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week