Peel the parsnips and cut them into ¼ inch thick pieces.
Put the parsnips, corn, oil, and salt in a medium sized skillet and heat on medium with the lid on. Stir every 5 minutes until the parsnips are softening, approximately 15 minutes.
Meanwhile, cut the zucchini into quarters lengthwise and then into ½ inch thick pieces. Chop the spinach and set it aside.
After the parsnips and corn have been cooking for approximately 15 minutes, add the zucchini to the skillet. Keep the lid on. Cook for 10 minutes.
Add the spinach and stir. Cook for an additional 5 minutes with the lid off until the vegetables are the desired softness.
Recipe Notes
Serving Suggestions:
Serve with winter spiced chicken (ETP recipe) or fall turkey (ETP recipe).