Place parsnips in no stick pan with 1/4 cup water. Cover, turn on high. once boiling, Drain water.
Let the heat from stove dry out pot. (Can be placed in water bath to cool and refrigerated until ready to proceed.)
Add coconut oil and brown sugar. Sauté over high heat in a large skillet, until caramelized and tender.
Heat on high heat to get good caramelization.Julienne cut parsnips are more attractive for serving.Par cook them only for a few minutes. They should still be pretty hard.Can be par cooked 1-2 days before finishing themServe immediately.**Many refined sugars are not vegan. Be sure to buy a Certified U.S. Department of Agriculture organic sugar, which cannot be filtered through bone char.