- 1 pound parsnips
- 2 Tablespoons butter
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper
Scrape or peel the parsnips then cut them into sticks about the size of your little finger. Dry well with paper toweling.
In a heavy 10-inch skillet, melt the butter; then add the parsnips, shaking to coat. Sprinkle with nutmeg. Cover tightly and saute on medium heat for about 5 to 10 minutes. The parsnips should be tender and gooey, and slightly carmelized. Add salt and pepper to taste.
Yield: 4 servings
Recipe Source: 500 Treasured Country Recipes by Martha Storey & Friends (Storey Books)