Stovetop Braised Parsnips with Coconut Butter and White Balsamic Recipe
Ingredients
1-2 Tablespoons unrefined virgin coconut oil or unsalted butter (or more if you like it very glazy like me)
½ cup water
¾ teaspoon sea salt + more to taste if desired
freshly ground black pepper to taste
2-3 * Tablespoons white balsamic vinegar (not aged, divided (I use the one from Trader Joe's or from O))
1 ½ pounds parsnips** (tops trimmed and peeled and cut on the diagonal into approximately 1 ½-inch slices)
1 Tablespoon coconut butter (I like the one from Artisana)
1/8 teaspoon ground nutmeg
Steps
In a 10-inch skillet with a lid, such as a straight-sided skillet or braising pan, add the oil or butter, water, salt, pepper, and 1 Tablespoon of white balsamic. Turn the heat to high and stir to combine. When the mixture comes to a boil, add the parsnips and turn heat to low. Cover and simmer for 10 minutes.
Remove the lid and stir in the remaining 1-2 Tablespoons white balsamic, coconut butter and nutmeg. Simmer until all the liquid has reduced to a glaze and parsnips are tender, approximately 3-5 more minutes.
