Don't assume you don't like parsnips…
Unless you've already had them like this — pan-fried, browned, and caramelized! So yummy and so easy!
Our parsnips waited out the winter, stored in the ground where we planted them, till we dug them up last week and brought them home. The whole family loved them!
Don't assume you don't like parsnips... Unless you've already them like this -- pan-fried, browned, and caramelized! So yummy and so easy!
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.
Chill leftovers. Delicious cold or reheated.
Here's another amazing way to fry parsnips — Crispy Deep-Fried Parsnip Strings!
Have you ever pan-fried parsnips? Do you like parsnips?
just 15 minutes of hands-on time!
Free No-Knead Einkorn Sourdough Bread Recipe
grain mill types, storing fresh-milled flour, gluten-free milling, baking with fresh-ground flour, and much more!
Free eBook: "Home Grain Milling 101"
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
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