Prep 10 mins
Cook 45 mins
Parsnips are one of the vegetables I think I ought to like; they are a locally grown vegetable, available all winter after all. But I never managed to be terribly enthusiastic about them until this recipe came along.
- Wash, trim and scrape the parsnips.
- Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender.
- Drain well, and let dry.
- Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. It is best if you have a large enough pan that they can be cooked in a single layer.
- Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley.
These are excellent!!! Everyone at the table enjoyed them,, even the ones who hate parsnips! I didn't have any nutmeg so I added a little rosemary.
I had parsnips all the time growing up. Used this recipe to introduce my family to them. Everyone loved them, but the problem was...I should have made a double batch!