Ingredients:
¼ cup stock of choice
½ teaspoon dried tarragon, crumbled
½ teaspoon sea salt
1/8 teaspoon freshly ground pepper
4-6 medium size parsnips, peeled, thinly sliced or shredded
3 tablespoons sour cream or Greek yogurt
2 teaspoons Dijon mustard
1 teaspoon lemon juice

Directions:

  1. In a 10-inch skillet, bring the stock, tarragon, salt, and pepper to a boil over moderate heat. Add the parsnips, cover and cook, stirring occasionally, for 6 minutes or until crisp-tender. Remove from the heat.
  2. Meanwhile in a small bowl, stir together the sour cream or Greek yogurt, mustard, and lemon juice.
  3. When they’re ready and off the heat, combine the mustard cream with the parsnips.

Serves 4