Sautéed Parsnips

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30 minutes 4 Servings Print RecipeEmail Recipe


3poundparsnips, unpeeled
  ground black pepper


Cook the parsnips in a good amount of boiling salted water for from 20 to 45 minutes, depending on the age and size of the vegetables. They are done when easily pierceable with a skewer or the point of a small knife. Plunge the cooked parsnips into cold water and when cool enough to handle, peel, discarding the tough ends. Slice the parsnips very thin, sauté in butter, 5 to 6 minutes, and season to taste with salt and freshly ground black pepper.


Glazed Parsnips: While the parsnips are sautéing, sprinkle lightly with a small amount of granulated sugar and let them glaze. Serve at once.

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