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Those of you who have my first book — “Lévana’s Table” — make this dish quite often, I am always told. It fits so nicely in this book I must include it here as well! Poor parsnips, too often served as a crowd actor and then get discarded (as in chicken soup), but here they are “it.” Who knew they could be so fabulous?

1 dozen very thin parsnips, peeled and left whole (settle for 5 — 6 larger ones, peeled and quartered lengthwise)
2 cups water
3 tablespoons olive oil
3 tablespoons sugar or Sucanat
1 tablespoon paprika
1 teaspoon turmeric
1⁄4 teaspoon cayenne pepper, or less to taste
1 tablespoon ground cinnamon
Salt and pepper to taste

Place all the ingredients in a wide heavy pot and bring to a boil. Reduce the heat to medium, cover and cook for about 20 minutes, or a drop longer, until the parsnips are tender and the liquids in the pot have thickened. Pour the sauce over the parsnips. Serve hot or at room temperature. Makes 8 servings.

Recommended wine:
2010 Joseph River Estate Chardonnay
This dry, medium bodied white wine has a trademark butter and biscuit nose with a vibrant lime hue throughout. It is a dry broad-style chardonnay with nectarine fruits and some nice acidic sharpness to the finish.

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