I believe that parsnips are easily one of the most underrated vegetables. That dull off-white color cleverly veils the tender yet earthy flavor if this nutritious root vegetable. This is a simple dish made of scraps around the house, but it worked out nicely:
1 tablespoon of coconut oil
2 cups chopped red cabbage
3 medium size parsnips, sliced into thin discs
1/4 cup yellow onion
1 tablespoon almond butter
Heat the coconut oil in a cast iron skillet, and turn to medium. Add parsnips and onions with a dash of Bragg’s and red wine. Cook on low-medium for about five minutes. Add cabbage and sautee until all veggies are soft but retain color. Add almond butter and a pinch of turmeric. Serve hot with mango chutney and dried shredded coconut.