Sauteed Parsnips

Submitted by Spoonless Kitchen

"It's hard to resist seconds when I make up a batch of these delicious veggies. The trick is to slice them very very thin...like potato chips. I find it is best to use a mandoline to make the job quick and easy. I'm not a big carrot fan, and I find that slicing thicker pieces makes the parsnips taste a bit "carroty." This is not a low-cal recipe, but it is loaded with vitamins and has a flavor that will make you crave parsnips from now on!"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 -4 parsnips, thinly sliced (very thin)
• 1⁄4 cup olive oil
• 1⁄8 teaspoon ground ginger
• 1⁄8 teaspoon ground nutmeg
• 1⁄8 teaspoon sage
• 1 teaspoon minced garlic (fresh or jar)
• 1⁄2 teaspoon salt
• 1⁄2 tablespoon sugar
• 2 tablespoons butter

directions

1. Slice parsnips as thin as possible. Use a mandoline if you have one, on the thinnest setting.
2. Heat olive oil in a large skillet. Add parsnips, garlic, spices, and salt. Saute on medium to low heat until parsnips become tender and transparent. The parsnips have a tendency to absorb the oil, so be prepared to add a little more if the parsnips begin to stick to the bottom. Do not cook too fast. You want them to get thoroughly cooked without getting burned.
3. When the parsnips begin to look done, add the butter and sugar. Continue to saute until slightly browned.

Reviews

[loof751]

Boy - these are GOOD! The combination of spices is great on the parsnips and we loved the sweet caramalized flavor they got from being sauteed. I used a bit less oil than called for, and didn't want to add more so when they began to get dry I just added a little water and that worked great. Loved this - thanks for sharing the recipe! Made for Fall Pick-A-Chef 2011

 

[edward_smith84]

It was very good. It needs to set for a few hours to really taste the spices. I doubled the amount of parsnips. The four servings for the original amount of parsnips was not realistic except perhaps in time of famine.

 

[MechanicalJen]

I think I screwed up. I pulled them when they were slightly brown. I think I should have waited for a darker color. They were slightly raw..but, a wonderful flavor. I'll make again, and be less anxious to pull from the burner.

 

[UmmBinat]

OK taste. Too bad they needed the organic cane sugar I used. I used organic local parsnips, avocado oil in a lesser amount adding a little water as another reviewer as needed, organic ginger powder, the sage but not nutmeg because it is an intoxicant which we don't consume for religious reasons so I subbed allspice in its place, no butter as we are dairy free but I do know it would make the flavour better.

 

[Lavender Lynn]

Very good recipe. First time for eating parsnips. I cooked these a long time because I wanted them all done. It reminded me of cooking potatoes. Made for Best of 2011.