Spiced Moroccan Parsnips

Yield: 4 Servings


2 cups peeled parsnips, cut into ½” diagonal pieces, about 4 medium

3 Tbsp water

1 Tbsp Flying Olive Lemon, Gremolata, Garlic, Chipotle (a little spicy), Harissa (Twice the spice) Extra Virgin Olive Oil or a Mild-Medium Single Varietal or a Combination of Choice

½ tsp ground cumin

½ tsp ground coriander,

3/8 tsp kosher salt

¼ tsp paprika

1 tsp fresh lemon juice

2 Tbsp chopped, fresh parsley

1 oz feta cheese, crumbled, if desired


Combine the parsnips and water in a nonstick skillet over medium-high heat. Bring to a simmer. Cover, and cook 2 minutes or until water evaporates.

Uncover and stir in 1 Tbsp Flying Olive EVOO of Choice, cumin, coriander, salt, and paprika. Cook 3 minutes or until parsnips are browned and tender. Remove from heat and stir in lemon juice and parsley. Sprinkle with feta cheese and serve.

Inspired by a recipe in Cooking Light Magazine, September, 2017.

Submitted by Barb l.