Tuesday, 18 December 2007

Sautéed Parsnips

Parsnips are a vegetable I am iffy on. Sometimes I really don't enjoy them very much, other times I think they are delicious. One sure way for me to think they are delicious is to cook them like this.

2 to 4 servings
1 hour - 20 minutes prep time

Sauteed Parsnips4 medium-large parsnips (450 grams or 1 pound, about)
2 tablespoons butter
salt & pepper

Peel and slice the parsnips diagonally into 1 centimetre slices. Put them in a pot with sufficient water to cover them, and boil for 25 to 30 minutes, until tender but firm (not mushy.)

Drain the parsnips. They should sit for a minute and get quite dry.

Heat the butter in a large skillet, and sauté the parsnips over moderate heat until lightly browned on both sides. They should caramelize a little, as they are rich in sugars. Try to keep them in a single layer.

Season with salt, pepper and a little freshly ground nutmeg (and a sprinkle of parsley, if you have it.)


Peter M said...

Ferdzy, they look and sound like a good potato alternative.

Kevin said...

Those parsnips looks really good, all golden browned in butter.