Sauteed parsnips
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Parsnips; halved lengthwise (or small parsnips) |
| 2 | tablespoons | Unsalted butter |
| 1 | tablespoon | Sage |
| 1 | tablespoon | Fresh thyme |
| 2 | tablespoons | Dark brown sugar |
| 2 | tablespoons | Cider vinegar |
| Salt and freshly ground pepper | ||
| Fresh parsley; chopped (optional) | ||
Directions
Cook the parsnips in boiling salted water until just tender, 5 or 6 minutes, then drain. Cut each parsnip into slices ¼-inch thick.
Melt the butter in a large skillet over medium heat. Add the parsnips and cook until lightly browned, about 4 minutes. Sprinkle with the sage and thyme and the brown sugar and turn over. Cook until very tender, about 4 minutes longer. Remove from the heat and sprinkle with the vinegar and salt and pepper to taste. Sprinkle with parsley before serving.
Yield: 4 servings
Recipe by: Food TV
Posted to recipelu-digest Volume 01 Number 289 by "Diane Geary" <diane@...> on Nov 22, 1997