Sweet Spiced, Sauteed Parsnips

[Guest guest]

This is about the only way I like parsnips. Good recipe. I make them all the

time now.

 

Joe

 

Sweet Spiced, Sauteed Parsnips

 

1 tablespoon safflower oil

3 large parsnips, scrubbed and sliced the thickness of coins

1/8 teaspoon sea salt

1/4 teaspoon freshly grated nutmeg

2 tablespoons minced Italian parsley

 

Heat oil over medium heat in a large, heavy skillet (preferably cast iron) or a

well-seasoned wok. Add parsnips and briefly raise heat to high, being cautious

not to burn parsnips. Toss and sear as many surfaces as you can, then lower heat

back to medium.

As you continue sautéing and tossing you'll observe a glazing effect occurring,

as the natural sugars respond to the heat. Sprinkle with salt and grated nutmeg

and toss again. At the last munute, add minced parsley, toss only a moment more

and serve piping hot.

Variations: Try coarsely grated parsnips, rather than sliced. It gives more

surfaces, so it's trickier not to burn the caramelizing sugars, but yields an

interesting texture and appearance. You may also like to vary the spice.. Try

cinnamon, mace, garam masala blend, or a bit of freshly grated, squeezed ginger

juice with the parsnips. Yum! Parsnips are truly hidden treasures. Serves 4.

 

 

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