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?
I have two quick things to mention today, in addition to sharing this recipe.
First, today is book bomb day for The Last Pilgrims, the end times agrarian novel by Michael Bunker. We want the book to do really well on Amazon rankings, which is why we’re asking everyone to buy it today. Read my review here or buy the book here. Thanks!
Second, Ruth from Ruth’s Real Food interviewed me on our transition to traditional food. Thanks for having me, Ruth! You can read the interview here.
Have a blessed weekend, everyone!
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