Buttered Fried Parsnips
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.
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DIRECTIONS
- Wash, trim and scrape the parsnips.
- 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.
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