Sauteed Parsnips with Dates and Spiced Yogurt

1. 1

   Preheat the oven to 350.

2. 2

   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.

3. 3

   Using a slotted spoon, remove the garlic and reserve for another use.

4. 4

   Add half of the parsnips to the skillet and cook over moderate heat, stirring occasionally, until golden and barely tender, about 12 minutes.

5. 5

   Using a slotted spoon, transfer the parsnips to a roasting pan.

6. 6

   Repeat with the remaining parsnips, then scrape the parsnips and any oil into the roasting pan.

7. 7

   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.

8. 8

   Transfer the parsnips and dates to a platter.

9. 9

   In a bowl, whisk the yogurt with the lemon juice, sumac and the remaining 2 tablespoons of olive oil.

10. 10

    Season with salt.

11. 11

    Serve the roasted parsnips and dates, passing the spiced yogurt at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.