Broccoli and Parsnip Stirfry

Three more days to enter the Apron Giveaway! Check it out and enter all three ways. You could use a new apron, couldn't you? Here is a quick veggie side dish that has loads of flavor and beautiful color. Broccoli is a very healthy option that is fairly reasonably priced. Add the parsnip and pistachios and you have a winning flavor combination.

Stirfried Broccoli and Parsnips
2 tablespoons coconut oil
2 cups broccoli florets
3/4 cup shaved parsnip
1/4 cup chopped onion
1/4 cup chopped pistachios
Kosher salt to taste
freshly ground pepper to taste (or red pepper flakes)
Heat a wok or large skillet over high heat. Melt the coconut oil in the wok. Stir in the broccoli and cook and stir for 1 minute. Add the parsnips and onion to the pan and continue to cook and stir for another 2 minutes. Add in the nuts and continue cooking and stirring for another minute. Season to taste with salt and pepper. Serve hot.

Hints: As with all stirfries, having the ingredients ready to go is a must. The broccoli  should be in fairly small pieces, you can chop it up but I think it looks nicer in florets. There will be a pretty good crunch left in the broccoli because it is not cooked very long. Substitute peanut oil for the coconut oil if you wish. Use peanuts, cashews, sunflower seeds or other nut for the pistachios if you don't have them on hand. I used half a large parsnip and shaved it on my mandolin but you could use a food processor, slicer or even a vegetable peeler. This dish will hold for a few minutes but not too long as the veggies will begin to get soft, so have it be one of the last dishes you make for dinner.

Parsnips are a underutilized treasure. I love them in soups and stews. This stir fry gives them a main role in the flavor profile. They are lovely--a bit sweet and quite mild. Broccoli can get boring in my opinion and needs some attention to reach it's potential. Cheesy, creamy sauces are great but tend to add lots of calories which is something you don't always want in a veggie dish.