Sautéed Parsnips

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.