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!
- Slice parsnips as thin as possible. Use a mandoline if you have one, on the thinnest setting.
- 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.
- When the parsnips begin to look done, add the butter and sugar. Continue to saute until slightly browned.
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
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.
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.