Ingredients   

4 large parsnips, peeled and sliced
¼ cup water
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon paprika
Juice of 1 lemon
3 tablespoons fresh parsley, chopped
50g feta cheese, crumbled

Method    

Combine parsnips and water in a non-stick skillet or pot over medium-heat. Bring to a simmer. Cover and cook for 5 minutes or until the water evaporates

Uncover, stir in olive oil, cumin, coriander, salt and paprika. Cook for 3 minutes or until parsnips are brown and tender

Remove from the heat and stir in lemon

Place on a serving plate and sprinkle with feta cheese and parsley