After peeling the parsnips, cut them into sticks the size of your pinkie finger.
Dry off any moisture with a paper towel or sacking cloth.
Melt the butter in a skillet over medium heat then add the parsnips, tossing to coat.
Sprinkle the parsnips with the nutmeg.
Cover the skillet tightly with a lid and cook the parsnips over medium heat for approximately 10 minutes or until the parsnips reach a golden brown color. All stoves are different so if it looks like the parsnips may be cooking too quickly, lower the heat.
Add the water, place the lid back on the skillet and steam until the water has evaporated and the parsnips are golden, tender and caramelized.