Parsnips with Chiles, Coriander, and Watercress

Name: Parsnips with Chiles, Coriander, and Watercress
Yield: Serves 4 to 6
Ingredients: 6 parsnips, peeled and cut into 3 x 1-inch pieces (like thick-cut french fries); 2 teaspoons ground coriander; 1 teaspoon crushed red pepper flakes; 1 teaspoon salt; 2 tablespoons dark brown sugar; 4 tablespoons olive oil; 1/2 bunch watercress, 1/4 inch of tough stems cut off, and remaining watercress torn into 2-inch pieces; Juice from 1/2 lemon; 1/4 cup almonds, toasted and finely chopped

January 24, 2012

People can be, well, persnickety, about parsnips. We think they are the unsung heroes of the veggie bin: We know them to be sweet like carrots but also have a wonderful, earthy flavor. The ground coriander used here adds an evocative fragrance, and brown sugar helps to enhance the parsnips’ natural sweetness.

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