Caramelized Parsnips

When was the last time someone served you parsnips? Good chance, never. Parsnips are a forgotten vegetable of the 1950’s farmhouse. Before that, a European Renaissance staple. Needless to say, there’s nothing “nouvelle cuisine” about parsnips. But this Galley Pirate is trying to rejuvenate the parsnip’s reputation. They have a distinct aroma and flavor unlike any vegetable, plus they are packed with Vitamin C and folic acid. And, often sold with a waxy coating which helps preserve them, they are an excellent cruising vegetable, storing in your icebox for up to a month.

prepare parsnips

This is a very simple recipe which enhances the sweet nutty flavor of the parsnip. Ingredients? Parsnips, butter, salt, pepper and sugar.

Peel 6-7 parsnips, then slice them into 1/8th inch slices lengthwise.

parsnips sauted

Melt 2-3 tablespoons of butter in a griddle or fry pan and sauté the parsnips on medium heat. Sprinkle about 1/2 teaspoon each of salt and sugar over the parsnips. Add a little pepper. Sauté for about 5 minutes until brown on one side. Flip them over and sauté on the other side.

parsnips browned

Sprinkle salt, sugar and pepper and continue to sauté until tender.

Remove to a serving platter and serve warm with your Christmas meal or any winter dish. Galley Pirates are serving this side dish with Standing Rib Roast Dinner, posted this Friday, December 19th. Stop by…we’d love to hear from you!

parsnips served 2

 

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