2 pounds parsnips
4 tablespoons butter
1/8 teaspoon nutmeg
salt and pepper, to taste
1 tablespoon parsley, chopped
Preparation
Wash, trim and scrape the parsnips. Cut into uniform pieces (1 inch cubes) and boil in saltedwater, 25 to 30 minutes or until tender. Drain well, and let dry.
Just before serving, heat the butter in a skillet and sauté parsnips over mediumhigh heat until light brown on all sides, letting the parsnips caramelize alittle. Season with the nutmeg, salt and pepper and serve ina warm vegetable dish, garnished with parsley. This side dish goes great withthe lamb and mash!!
