Recipe - Sauteed Parsnips

1 pound Parsnips; halved lengthwise
(or small parsnips)
2 tablespoon Unsalted butter
1 tablespoon Sage
1 tablespoon Fresh thyme
2 tablespoon Dark brown sugar
2 tablespoon Cider vinegar
Salt and freshly ground
pepper
Fresh parsley; chopped
(optional)

Cook the parsnips in boiling salted water until just tender, 5 or 6
minutes, then drain. Cut each parsnip into slices 1/4inch 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 recipeludigest Volume 01 Number 289 by "Diane Geary"
diane@keyway.net on Nov 22, 1997