Parsnip and fruit tzimmes with pecans

When I was growing up, tzimmes of potatoes, sweet potatoes and prunes were always a favorite in our home The following innovative version of tzimmes is based on a recipe in Micah Siva’s book, “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine.” To vary the flavor, Micah recommends using dried figs and walnuts. 6 servings