Coconut oil pairs really nicely with the parsnips' sweetness, and a bit of chili powder adds some kick.
2 1/2 - 3 lbs parsnips, peeled
3 Tbsp coconut oil
1/2 tsp chili powder, or taste
Salt to taste
Slice the parsnips into sticks a couple inches long, cutting out the woody cores.
Bring a pot of water (a Dutch oven will do) to a boil and salt it. Boil the parsnips until tender, about 5-8 minutes. Drain.
Melt the coconut oil in a large skillet. Add the parsnips and fry over medium high heat, stirring frequently, until nicely golden browned. Sprinkle with chili powder and salt and stir well to coat. Serve hot.
Serves about 4.