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.
I have loved parsnips cooked this way all my life,it is the way my mother cooked them also.Most people dont know how sweet and good they can be.We never tried adding nutmeg,but I will the next time.They are best browned in bacon drippings,but not healthy.
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!