Food & Wine USA - (12)December 2019

62 DECEMBER 2019

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Chile-Mint Parsnips

TOTAL 25 MIN; SERVES 6 TO 8

Inspired by some of Associate Restaurant

Editor Oset Babur’s favorite flavors from

Turkey, these parsnips are braised in

spiced brown butter and topped with

smoky-sweet Urfa biber chile flakes and

tart dried barberries. Can’t find dried bar-

berries? Unsweetened dried cranberries

make a great substitute.

1 Tbsp. thin lemon peel strips (about

11 / 2 inches long) plus 1 Tbsp. fresh

lemon juice (from 1 lemon), divided

(^1) / 4 tsp. cornstarch
7 Tbsp. unsalted butter (3^1 / 2 oz.), cut
into pieces, divided
11 / 2 tsp. cumin seeds
1 (4-inch) Ceylon cinnamon stick
3 mint sprigs plus^1 / 4 cup loosely
packed small tender fresh mint
leaves, divided
2 lb. parsnips, quartered lengthwise,
tough fibrous cores removed
11 / 2 cups water
1 Tbsp. honey
13 / 4 tsp. kosher salt, divided
11 / 2 Tbsp. dried barberries or chopped
unsweetened dried cranberries
11 / 2 tsp. ground Urfa biber (Urfa
pepper) or a pinch of crushed red
pepper

1. Whisk together lemon juice and corn-
   starch in a small bowl; set aside.


2. Melt^1 / 4 cup butter in a deep 12- to
   14-inch skillet over medium. Cook, stirring
   often, until milk solids turn nut-brown, 5
   to 8 minutes.


3. Working quickly, add lemon peel strips,
   cumin seeds, cinnamon stick, and mint
   sprigs to butter. (Mint will cause mixture
   to splatter.) Cook over medium, stirring
   constantly, until fragrant, about 30

seconds. Add parsnips, 1^1 / 2 cups water,

honey, and 1 teaspoon salt.

4. Bring parsnip mixture to a boil over
   high. Boil, stirring occasionally, 5 minutes.
   Cover and reduce heat to medium; sim-
   mer, undisturbed, until parsnips are crisp-
   tender, 3 to 5 minutes. Uncover; stir in
   lemon juice mixture, remaining 3 table-
   spoons butter, and remaining^3 / 4 teaspoon
   salt. Cook, stirring constantly, until mix-
   ture is creamy and parsnips are glazed,
   about 1 minute.


5. Transfer parsnips to a large platter.
   Remove and discard cinnamon stick and
   mint sprigs. Drizzle glaze over parsnips.
   Sprinkle with mint leaves, barberries, and
   Urfa biber. Serve immediately or at room
   temperature. —LIZ MERVOSH
   NOTE Urfa biber is a ground dried Turkish
   chile pepper with smoky heat and a raisin-
   like flavor. You can purchase it at
   burlapandbarrel.com.

To remove the

fibrous core from

parsnips, quarter

them then slice away

the tough center of

each piece.