2 tablespoons extra-virgin olive oil
1 pound parsnips, peeled and grated using the large grating disk of a food processor
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¼ cup walnuts, toasted and chopped
¼ cup golden raisins
1 teaspoon chopped fresh sage
Fresh lemon juice
In a large skillet over medium, heat the oil. Add the parsnips and a pinch of salt, then cook, stirring often, until the parsnips are tender, about 5 minutes. Stir in the walnuts, raisins, sage and a splash of lemon juice.
Nutrition values per serving: 230 calories, 12 g fat (1.5 g saturated), 30 g carbohydrate, 6 g fiber, 12 g sugar, 3 g protein, 0 cholesterol, 135 mg sodium.
Sara Moulton for The Associated Press