Amarante
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 Wed, Nov 30 2016, 9:15 am
I love parsnips  I even have a Parsnip Cake recipe which is like zucchini or carrot cake but better. 
No fuss recipe but flavors came together nicely as apple cider vinegar, leeks and parsnips play nicely together.
Braised Chicken and Parsnips
serve this over brown rice, but bread would also be great for soaking up the sauce.
Source: Editors of Martha Stewart Living. One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More.
SERVES 4
8 bone-in, skinless chicken thighs (about 2 pounds)
Coarse salt and freshly ground pepper
2 tablespoons vegetable oil
2 leeks (white and light-green parts only), thinly sliced and rinsed well
½ cup apple cider vinegar
1 pound parsnips, peeled and cut into 1-inch pieces
10 fresh sage leaves
1¾ cups low-sodium chicken broth
Preheat oven to 350°F. Season chicken with salt and pepper. In a medium Dutch oven, heat oil over medium-high. Working in batches, add chicken skin-side down and cook until browned, 8 to 10 minutes; transfer to a plate.
Reduce heat to medium. Add leeks and cook until tender, about 4 minutes. Add vinegar and scrape up brown bits with a wooden spoon. Add parsnips, sage, broth, and chicken (with its juices), and bring to a boil.
Cover and transfer to oven. Cook until parsnips are very tender and chicken is cooked through, about 50 minutes.
WASHING LEEKS
Leeks can have lots of dirt between their layers. To clean sliced rounds, place them in a bowl of cool water for a few minutes, swishing them around occasionally. Then lift them out of the water, leaving any dirt behind. Repeat as necessary until water is clean.”
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