Step 1
together 1½ pounds parsnips, peeled, trimmed, quartered lengthwise, cut into eighths if large., 2 tbsp. Unsalted butter, cut into pieces., 1 tbsp. Diamond crystals or half a teaspoon. Morton Kosher Salt, ½ teaspoon ground corianderand 1 cup water in a cold large pan. Place over medium heat, cover, and cook until the parsnips are fork-tender, 12-15 minutes. Uncover and continue to cook, 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 tbsp. Crushed Red Chilli Flakes, 1 tbsp. Ground cuminand the rest 1½ tsp. Ground Coriander In a small nonstick skillet over medium heat; Add dry roasted peanuts if using. 2 tbsp. Vegetable oil Pan cook, tossing often, until fragrant, about 1 minute. Remove from heat and stir. 2 tbsp. Chinese And the rest ½ teaspoon diamond crystals or ¼ tsp. Morton Kosher Salt.
Step 3
hustle and bustle Juice of ½ large lemon, 1 garlic clove, finely chopped., ½ cup plain whole-milk Greek yogurtand 2 tbsp. Extra virgin olive oil In a small bowl to combine; Season with salt.
Step 4
Spread curd sauce on a platter. Arrange half the parsnips on top and sprinkle with half the spiced peanuts. Top with the remaining parsnips, then the spiced peanuts. Scatter something. Coarsely chopped Parsley finished