About this recipe: This is a side dish that is rarely ever made today. And it's time to bring it back, because parsnips are simply delicious.
It is wise to keep the lid on the pan after you have drained off the liquid and returned the pan to a gentle heat for 2 to 3 minutes.
This was easy to do and easy to cook. Pretty much nothing can go wrong! It goes lovely served with beef and onion pie and creamed potatoes and brussel sprouts. - 10 Feb 2011