Recipe by GlutenFreeInDixie
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!
Top Review by loof
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
- 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 See How It's Made
- 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.