Shredded Parsnips with Walnuts

2 tablespoons extra-virgin olive oil

1 pound parsnips, peeled and grated using the large grating disk of a food processor

Kosher salt

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.

Serves four.

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