COOKING CLASS. LINCOLN SQUARE SYNAGOGUE.

TEACHER: LEVANA KIRSCHENBAUM.

HOT AND SWEET PARSNIPS.

1 DOZEN VERY THIN PARSNIPS, PEELED AND LEFT WHOLE (IF YOU CANNOT FIND THIN PARSNIPS, SETTLE FOR 4 BIG ONES, PEELED AND SLICED).

3 TABLESPOONS OLIVE OIL.

3 TABLESPOONS BROWN SUGAR.

1 TABLESPOON PAPRIKA.

½ TEASPOON TURMERIC.

½ TEASPOON CAYENNE PEPPER, OR LESS TO TASTE.

1 TEASPOON GROUND CINNAMON.

SALT AND PEPPER TO TASTE.

PLACE ALL INGREDIENTS IN A HEAVY POT, WITH WATER BARELY TO COVER. BRING TO BOIL. REDUCE THE FLAME TO MEDIUM, COVER AND COOK ABOUT 20 MINUTES, UNTIL THE PARSNIPS ARE TENDER AND THE LIQUIDS IN THE POT THICKEN. SERVE HOT OR AT ROOM TEMPERATURE.