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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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It's hard to resist seconds when I make up a batch of these delicious veggies. The trick is to slice them very very thin...like potato chips. I find it is best to use a mandoline to make the job quick and easy. I'm not a big carrot fan, and I find that slicing thicker pieces makes the parsnips taste a bit carroty. This is not a low-cal recipe, but it is loaded with vitamins and has a flavor that will make you crave parsnips from now on! Ingredients:
2 -4 parsnips, thinly sliced (very thin) |
1/4 cup olive oil |
1/8 teaspoon ground ginger |
1/8 teaspoon ground nutmeg |
1/8 teaspoon sage |
1 teaspoon minced garlic (fresh or jar) |
1/2 teaspoon salt |
1/2 tablespoon sugar |
2 tablespoons butter |
Directions:
1. Slice parsnips as thin as possible. Use a mandoline if you have one, on the thinnest setting.
2. Heat olive oil in a large skillet. Add parsnips, garlic, spices, and salt. Saute on medium to low heat until parsnips become tender and transparent. The parsnips have a tendency to absorb the oil, so be prepared to add a little more if the parsnips begin to stick to the bottom. Do not cook too fast. You want them to get thoroughly cooked without getting burned.
3. When the parsnips begin to look done, add the butter and sugar. Continue to saute until slightly browned.
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