Total Time
25mins
Prep 10 mins
Cook 15 mins

With this recipe the poor forgotten parsnip is transformed into a simple and simply delicious side dish.

Ingredients Nutrition

Directions

  1. Scrape or peel the parsnips, then cut them into sticks about the size of your little finger. Dry them well with a paper towel.
  2. In a heavy 10-inch skillet, melt the butter; add the parsnips shaking to coat. Sprinkle with nutmeg, cover tightly, and sauté on medium heat for about 5 to 10 minutes. The parsnips should be tender and gooey and slightly caramelized. Add salt and pepper to taste.

Reviews

(4)
Most Helpful

I didnt really find these 'sweet and gooey' but they were really good. I have never cooked parsnips before and I do not know that i have ever really eaten them. I enjoyed them a lot and will make them again! Thanks for teaching me about a new veggie that we can enjoy!

Mama's Kitchen (Hope) August 19, 2006

Very good! This is a simple and reasonably fast recipe that doesn't require a lot of babysitting, which makes it a perfect side dish recipe. The natural sweetness of the parsnips is enhanced by the carmelization. This was a good find!

Jon G May 12, 2006

This is the best, quickest and easiest recipe for parsnips I've ever made! I bought some really skinny, tender parsnips so I didn't need to cut out the cores as I usually do, but simply peeled them and followed the instructions to make small sticks. I used a large non-stick saute pan, put the heat on medium, grated some fresh nutmeg, added a tiny pinch of maple sugar, covered the pan and in 8-10 minutes had golden, almost crispy, sweet parsnips. I think the difference between tender and gooey and my crispy version was the intensity of the heat. I have a new gas stove that really puts out the flame, so medium was probably a little too high based on the recipe instructions. But...I loved them crispy and will intentionally cook them the same way next time. And..next time will be soon! You are appropriately named Recipe Fairy...thanks.

Geema October 30, 2005

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