Recipe: Sauteed Parsnips
Yield: 4 Servings
1 lb Parsnips; halved lengthwise -- (or small parsnips) 2 tb Unsalted butter 1 tb Sage 1 tb Fresh thyme 2 tb Dark brown sugar 2 tb Cider vinegar Salt and freshly ground -- pepper Fresh parsley; chopped -- (optional)
Cook the parsnips in boiling salted water until just tender, 5 or 6 minutes, then drain. Cut each parsnip into slices 1/4-inch thick.
Melt the butter in a large skillet over medium heat. Add the parsnips and cook until lightly browned, about 4 minutes. Sprinkle with the sage and thyme and the brown sugar and turn over. Cook until very tender, about 4 minutes longer. Remove from the heat and sprinkle with the vinegar and salt and pepper to taste. Sprinkle with parsley before serving.
Yield: 4 servings
Recipe by: Food TV
Posted to recipelu-digest Volume 01 Number 289 by "Diane Geary" <firstname.lastname@example.org> on Nov 22, 1997
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