Sautéed Parsnips with Dates and Spiced Yogurt
Jeff Cerciello says the inspiration to combine parsnips and dates came from Moro, a Moorish restaurant in London. To get the parsnips nicely browned, he cooks them on the stovetop in batches before roasting them with the dates, which caramelize in the oven. More Moroccan Recipes
December 2011
Gallery
Credit:
© Jonny Valiant
Recipe Summary
Ingredients
Directions
Make Ahead
The cooked parsnips and spiced yogurt can be refrigerated separately overnight. Rewarm the parsnips before serving.
Notes
Ground sumac is made from a tangy dried berry. It is available at specialty shops and Middle Eastern markets and online at chefshop.com.