These parsnips are everything a parsnip should be! Rustic, flavourful and cooked to perfection with minimal fuss. An excellent vegetarian side dish for a simple Sunday roast or a Christmas feast.
Oh so absolutely yummy! I've fixed these several times now, and have tweaked it a bit in technique. I slice the parsnips into coins, and I microwave them until they are still slightly firm. Then I prepare them as directed in the recipe. Large batches don't allow for a single layer, but they caramelize just the same - just takes a bit longer. Red pepper has been added on occasion, which works well with the flavor as well. A keeper recipe – thanks!! - 02 Jan 2012 (Review from Allrecipes US | Canada)
This is the only way my mom fixed parsnips when I was growing up. Browning in butter caramelizes the natural sugars in the parsnips. Loved them then; love them now! - 23 Dec 2011 (Review from Allrecipes US | Canada)
Great way to prepare parsnips. However, I find it unnecessary to boil first. I cut them into slim French fry size pieces, and they cook up fine in a combo of olive oil and butter. Takes maybe 12 to 15 minutes. A few will get very dark brown, but this is delicious, and when I make them I try to make sure that some are getting dark brown. Some thyme leaves are a good addition. This is a superb way to fix parsnips and a good way to start cycling potatoes out of the menu rotation. Great with fish. - 25 Jan 2014 (Review from Allrecipes US | Canada)