Sautéed Parsnips with Dates and Spiced Yogurt

Name: Sautéed Parsnips with Dates and Spiced Yogurt
Cook time: 40 min
Total time: 1 h
Yield: 10
Ingredients: 3/4 c. extra-virgin olive oil; 2 tbsp. extra-virgin olive oil; 6 clove garlic; 3 lb. parsnips; 1 1/2 c. sliced pitted Medjool dates; 5 sprig marjoram; salt; Freshly ground pepper; 1 c. plain Greek yogurt; 3 tbsp. fresh lemon juice; 2 tsp. ground sumac

Published: Nov 16, 2011

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Yields:

10

Cook Time:

40 mins

Total Time:

1 hr

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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.

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Ingredients

3/4 cup extra-virgin olive oil
2 Tbsp. extra-virgin olive oil
6 clove garlic
3 lb. parsnips
1 1/2 cups sliced pitted Medjool dates
5 sprig marjoram
salt
Freshly ground pepper
1 cup plain Greek yogurt
3 Tbsp. fresh lemon juice
2 tsp. ground sumac

Directions

1. Step 1Preheat the oven to 350 degrees F. In a large skillet, heat the 3/4 cup of olive oil with the garlic and cook over moderate heat until the garlic is golden. Using a slotted spoon, remove the garlic and reserve for another use. Add half of the parsnips to the skillet and cook over moderate heat, stirring occasionally, until golden and barely tender, about 12 minutes. Using a slotted spoon, transfer the parsnips to a roasting pan. Repeat with the remaining parsnips, then scrape the parsnips and any oil into the roasting pan. Add the dates and marjoram sprigs, season with salt and pepper, and roast for about 8 minutes, just until the parsnips are tender and the dates are slightly caramelized. Transfer the parsnips and dates to a platter.
2. Step 2In a bowl, whisk the yogurt with the lemon juice, sumac, and the remaining 2 tablespoons of olive oil. Season with salt. Serve the roasted parsnips and dates, passing the spiced yogurt at the table.