In a medium skillet, heat the avocado oil over medium-high heat, making sure there is enough to cover the bottom of the pan. As the oil heats, prepare a bowl with a fine mesh sieve on top to drain the oil when the sage and rosemary are done cooking (you don’t want to be frantically trying to put this together and risk burning the sage or your hands).

Once the oil is shimmery, about 350-375 degrees F, add the sage and rosemary and stir frequently for 30-60 seconds, until they have stiffened and slightly darkened in color. Drain into the sieve, reserving the oil, then transfer the fried herbs to a paper towel, season with a pinch of salt and let sit.

Add the oil back to the skillet and heat over high. Once you see wisps of smoke, carefully add 1/3 of the parsnips to the oil, and cook about 3 minutes per side, until golden on both sides.

Remove from the oil, transfer to a paper towel-lined plate, and season lightly with salt. Repeat with remaining parsnips (working in 2 more batches).

Once the parsnips are all cooked, transfer to a larger, 12’’ skillet with the butter, honey, and salt to taste. Bring the heat to medium-high and allow the butter and honey to melt, 2 minutes.

Add the white wine and cook, stirring frequently, until reduced, 5-7 minutes. Finally add the walnuts.

Garnish the parsnips with the fried herbs and toasted walnuts and serve warm.