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Wolfgang Puck's Parsnips




Source of Recipe


the web


List of Ingredients




1 1/2 pounds parsnips, peeled
2 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon light brown sugar, optional
1 tablespoon fresh chopped herbs of your choice, such as rosemary, thyme, or oregano

Recipe



Dice the parsnips into 1-inch pieces. They don't have to be perfect squares, but make sure they are all about the same size so they cook evenly.

Heat a large saute pan over medium-high heat. Add the oil and heat. When the oil is hot, add the parsnips. Cook, stirring often, until the parsnips are deep golden brown and tender, about 15 to 20 minutes. Season, to taste, with salt and pepper.

If you want your parsnips sweeter, add the brown sugar and cook, tossing, until the sugar is melted and coats the parsnips. Remove from the heat and add the herbs.

Yield: 4 to 6 servings