Guest guest Posted December 3, 2007 Report Share Posted December 3, 2007 I used the cardamom for these parsnips and enjoyed them throroughly. I'm really getting into my root veggies this year thanks to the list. Yum! Seasoned Fried Parsnips (by Mark Midnite) 2 pounds parsnips 4 tablespoons butter or marg. 1/8 teaspoon nutmeg or mace or cardamom salt and pepper, to taste 1 tablespoon chopped parsley or cilantro Wash, trim and scrape the parsnips. Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender. Drain well, and let dry. Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. Season with the nutmeg, salt and pepper and serve in a warm dish, garnished with parsley. Yields 4 servings. Quote Link to comment Share on other sites More sharing options...
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