Don’t assume you don’t like parsnips. That is, unless you’ve already had them like this — pan-fried, browned and caramelized in butter. Super good and super easy.
We dug up our parsnips last week. They waited out the winter, stored in the ground where we planted them (because it doesn’t really freeze much here). We brought home about 18 good-sized parsnips. Beth, with whom we shared a garden last summer, gave me this recipe and a taste-test of her prized leftovers. They were fantastic, so I couldn’t wait to try it myself. And the whole family loved these!
- 2 large or 4 small parsnips
- sea salt
- granulated or powdered garlic
Serves 5. Scrub and peel parsnips. Cut into 1/2-inch-thick rounds or 1/2-inch-thick lengthwise pieces. In a cast-iron skillet over medium-low heat, melt a few tablespoons of butter. Add parsnip rounds in a single layer. Sprinkle with seasonings. Cook until fork-tender and browned, turning frequently (and seasoning the other side) to avoid burning and to cook through completely. Remove from pan and repeat to cook all parsnips. Serve warm. Chill leftovers. Delicious cold or reheated.
How do you prepare parsnips? Do you like them or not? How does your family feel about them?
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