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.
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.