Redefine this rustic root vegetable and enhance its deep and flavorful characteristics by slow cooking with herbs. Serves 6-8.
- 2 tablespoons olive oil
- 2 pounds parsnips, peeled and cut into 1/2 x 2-inch pieces
- 1-2 carrots, peeled and cut into 1/2 x 2-inch pieces (optional, for color)
- 2 cups vegetable broth
- 3 tablespoons fresh sage, chopped
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
Heat a large pot over medium-high heat. Add oil, parsnips, and carrots (if using) and sauté, stirring constantly until lightly browned, approximately 5 minutes.
Add broth and 2 tablespoons sage and lower heat to medium-low. Cover and cook until vegetables are tender, up to 20 minutes.
Uncover, increase heat to high, and cook until liquid is reduced by half. Season with salt and pepper. Sprinkle remaining 1 tablespoon of sage on top for garnish.