About this recipe: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.
450g parsnips, peeled and cut into strips lengthways
1 tablespoon butter
1 pinch salt
ground black pepper, to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Place the parsnips into a saucepan, and cover with water. Bring to the boil, turn down the heat, and simmer until parsnips are tender, 15 to 20 minutes. Drain well, pat the parsnip pieces dry with kitchen paper, and set aside.
Melt butter in a frying pan or skillet over medium heat, and place the parsnips into the hot butter in an even layer. Sprinkle with salt and black pepper (I use quite a bit). Cook parsnips until lightly golden brown on both sides and tender in the centre, 5 to 8 minutes per side.