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.
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.
I made a BIG bowl of these afternoon. I should have used a little larger frying pan, as not all of them cooked even. These still tasted wonderful. I thought it had just the right amount of spices, to enhance the flavor of the parsnips without being over powering. This was made for Preemie Care Center during Fall 2011 PAC
I can probably count on one hand the number of times I've served parsnips here at home, but your recipe might just change that ~ These were absolutely delicious! Followed the recipe right on down, & I wouldn't change a thing! This is definitely a recipe worth keeping around! Thanks for sharing it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]