Buttered Fried Parsnips
Source of Recipe
RGM
List of Ingredients
Yield: 4 servings
2 pounds parsnips
4 tablespoons butter
1/8 teaspoon nutmeg
Salt and pepper, to taste
1 tablespoon chopped parsley
Recipe
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 sauté over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar.
Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley.
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