| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Parsnips; halved lengthwise (or small parsnips) |
| 2 |
tb |
Unsalted butter |
| 1 |
tb |
Sage |
| 1 |
tb |
Fresh thyme |
| 2 |
tb |
Dark brown sugar |
| 2 |
tb |
Cider vinegar |
|
|
Salt and freshly ground pepper |
|
|
Fresh parsley; chopped (optional) |
INSTRUCTIONS
Cook the parsnips in boiling salted water until just tender, 5 or 6
minutes, then drain. Cut each parsnip into slices 1/4-inch thick.
Melt the butter in a large skillet over medium heat. Add the parsnips and
cook until lightly browned, about 4 minutes. Sprinkle with the sage and
thyme and the brown sugar and turn over. Cook until very tender, about 4
minutes longer. Remove from the heat and sprinkle with the vinegar and salt
and pepper to taste. Sprinkle with parsley before serving.
Yield: 4 servings
Recipe by: Food TV
Posted to recipelu-digest Volume 01 Number 289 by "Diane Geary"
<diane@keyway.net> on Nov 22, 1997
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