step 1
Mix 1½ pounds parsnips, peeled, cored, quartered lengthwise, if larger cut into eighths, 2 tbsp. unsalted butter, cut into pieces, 1 tsp. Diamond crystals or ½ tsp. Morton Kosher Salt, ½ tsp. ground corianderand 1 cup water in a cold large pan. Set over medium heat, cover, and cook until parsnips are tender, 12-15 minutes. Uncover the parsnips and continue cooking, tossing the parsnips occasionally, until the liquid has evaporated and the parsnips are deep golden brown around the edges, 8–10 minutes.
step 2
Meanwhile, combine ¾ cup salted, roasted peanuts, preferably cocktail, coarsely chopped, 1 tsp. crushed red pepper flakes, 1 tsp. ground cuminand left 1½ tsp. ground coriander In a small nonstick skillet over medium heat; If using dry roasted peanuts, add 2 spoons. vegetable oil To pan. Cook, stirring frequently, until fragrant, about 1 minute. remove from heat and stir 2 spoons. Sugar and left ½ tsp. Diamond crystals or ¼ tsp. Morton Kosher Salt,
step 3
Shake Juice of ½ large lemon, 1 garlic clove, finely grated, ½ cup plain whole-milk Greek yogurtAnd 2 tbsp. extra virgin olive oil In a small bowl to mix; Add salt.
step 4
Spread curd chutney in a plate. Top with half the parsnips and sprinkle with half the spiced peanuts. Top with remaining parsnips, then spicy peanuts. spill something coarsely chopped parsley Above.
