Sauteed parsnips

Yield: 4 Servings

Measure 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
\N \N Salt and freshly ground pepper
\N \N Fresh parsley; chopped (optional)

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

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