Sauteed Parsnips

Four servings.       Prep time: 15-20 minutes. Cooking time: 20-30 minutes.

[Early spring or late fall. They’re sweeter in the early spring when they’ve been in the ground over the winter.]

Two large or 4 small parsnips.

Scrub the parsnips and cut them in slices that are about 1/3 of an inch thick. Thicker slices will take a little longer to cook. They can be sliced across or lengthwise, or some of each. Put them in a pan with 1/2 inch of water and 1/4 teaspoon salt ; bring to a boil and simmer for 10 minutes, or until they’re soft. In a heavy skillet, put about 2 teaspoons of butter and heat on medium high. Add the parsnip slices. Brown on each side, one or two minutes to a side. Add more butter as needed. Serve.

Mary Ellen Frame