Parsnips with Spiced Peanuts and Garlic Yogurt

• 1½ lb. parsnips, peeled, trimmed, quartered lengthwise, cut into eighths if large
• 2 Tbsp. unsalted butter, cut into pieces
• 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
• 2 tsp. ground coriander, divided
• ¾ cup salted, roasted peanuts, preferably cocktail, coarsely chopped
• 1 tsp. crushed red pepper flakes
• 1 tsp. ground cumin
• 2 tsp. vegetable oil (optional)
• 2 tsp. sugar

Juice of ½ large lemon

• 1 garlic clove, finely grated
• ½ cup plain whole-milk Greek yogurt
• 2 Tbsp. extra-virgin olive oil

Coarsely chopped parsley (for serving)

1. Combine 1½ lb. parsnips, peeled, trimmed, quartered lengthwise, cut into eighths if large, 2 Tbsp. unsalted butter, cut into pieces, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. ground coriander, and 1 cup water in a cold large skillet. Set over medium heat, cover, and cook until parsnips are fork-tender, 12–15 minutes. Uncover and continue to cook, tossing parsnips occasionally, until liquid is evaporated and parsnips are deep golden brown around edges, 8–10 minutes.
2. Meanwhile, combine ¾ cup salted, roasted peanuts, preferably cocktail, coarsely chopped, 1 tsp. crushed red pepper flakes, 1 tsp. ground cumin, and remaining 1½ tsp. ground coriander in a small nonstick skillet over medium heat; if using dry-roasted peanuts, add 2 tsp. vegetable oil to pan. Cook, tossing often, until fragrant, about 1 minute. Remove from heat and stir in 2 tsp. sugar and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.
3. Stir juice of ½ large lemon, 1 garlic clove, finely grated, ½ cup plain whole-milk Greek yogurt, and 2 Tbsp. extra-virgin olive oil in a small bowl to combine; season with salt.
4. Spread yogurt sauce on a platter. Arrange half of parsnips on top and sprinkle with half of spiced peanuts. Top with remaining parsnips, then spiced peanuts. Scatter some coarsely chopped parsley over.