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