Festive Riviera Parsnips

• 1 lb parsnips,
• 3 sun-dried tomatoes packed in oil
• 1 green onion, thinly sliced
• 1 tbsp oil from sun-dried tomatoes or olive oil
• � tsp each dried basil or oregano leaves, salt and black pepper

Peal parsnips. Cut larger ones in half lengthwise. Place in a large saucepan. Cover with water. Bring to a boil over medium high heat, then reduce heat to medium low. Simmer until parsnips are tender, about 8 min. Meanwhile, finely chop tomatoes. Drain parsnips and place in a bowl. Gently toss with tomatoes, oil, onion and seasonings. Arrange on a platter. Serves 4 - 6.