Coriander Parsnips (BAR’s variation)
4 whole parsnips
Enough water to cover parsnips (about 2 cups)
2 tsp olive oil
¼ cup white wine
1½ tsp coriander
A few peppercorns
2 tsp olive oil or butter
Instructions: Clean and peel the parsnips. Cut into pieces—I did long “fry” shapes, about 1 inch long, but other lengths work as well. Put parsnips in a pan. Add water seasoned with olive oil, white wine, coriander, and peppercorns. Bring to a boil, then simmer gently for 10 minutes or until parsnips are tender (use a fork to check). Drain and serve with olive oil or butter.
Serves 4