My parents raised parsnips in their gardens. They were generally much larger than those you can purchase in your local grocery store. It used to take only one or two for a nice sized dish of sauteed/fried parsnips.
We always preferred them crisp with darker brown edges.
They go great with steak or beef roast.
Recipe: Sauteed (or Fried) Parsnips
Ingredients
- 1 bag med to lg. parsnips
- 3 Tbsp. salted butter
- sugar, to taste
- salt, to taste
Instructions
- Put on a pot of water to boil.
- Clean and peel parsnips.
- Cut off top and tips.
- Add to a heating water.
- Boil until tender.
- Drain and let cool.
- Slice in half or thirds (depending on the size of parsnips).
- Remove core using a butter knife.
- Melt butter in a skillet.
- Place parsnips in melted butter and saute (or fry) until golden to dark brown.
- Add sugar and salt to taste as they cook.
Oh Paula! We do love parsnips here in the cottage on the hill! It’s hunting season here and I will no doubt be putting together a venison stew with some parsnips in the next week or two! Your preparation is a favorite with us in January when we go out and dig them out of the garden during the january thaw … the frost in the ground gets them so cold that they start to sweeten up unbelievably!
A yummy recipe!