• 1 Tbsp Butter, Unsalted, to deglaze pan
• 1 tsp Ground Cinnamon
• 1/2 tsp Garlic Powder
• 1/4 tsp Ground Nutmeg
• 7 Parsnip, peeled and chopped.
• 1 tsp Salt and Pepper, to taste

• Peel parsnips with a vegetable peeler, and chop into bite sized pieces.
• Melt 2 tablespoons of butter on medium heat in a cast iron skillet.
• Place chopped parsnips into the skillet, and stir frequently to ensure all are cooking evenly.
• Sprinkle with salt, pepper, nutmeg, garlic, and cinnamon, and continue to stir until all are coated evenly.
• Add the last tablespoon of butter if needed to mobilize the spices.
• Saute on medium heat until parsnips are slightly browned on the outside and soft through the middle, about 20 minutes depending on thickness of parsnips.

Shared by a CSA member

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