Sweet Buttered Parsnips
Low in calories, and high in fiber and potassium, carrots cousin – the parsnip, is a nice change for a Thanksgiving dinner side dish.
2 lbs. parsnips
4 tbs. butter
1/4 tsp. brown sugar
1/8 tsp. nutmeg
Salt and pepper to taste
1 tbs. chopped chives (optional)
Wash, peel and cut off the ends of the parsnips. Cut into the same sized disked shaped pieces and boil for about 30 minutes or until tender. Drain and dry.
Right before serving, heat the butter in a skillet, add the brown sugar and sauté the boiled parsnips over medium heat until light brown on all sides, letting them caramelize slightly in the sugar.
Season with nutmeg, salt and pepper. Serve in a warm vegetable dish garnished with chopped chives.
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