- 1 Tbsp 1 Tbsp 1 Tbsp Butter, Unsalted, to deglaze pan
- 1 tsp 1 tsp 1 tsp Cinnamon, ground
- 1/2 tsp 1/2 tsp 1/2 tsp Garlic Powder
- 1/4 tsp 1/4 tsp 1/4 tsp Nutmeg, ground
- 7 7 7 Parsnip, peeled and chopped.
- 1 tsp 1 tsp 1 tsp Salt and Pepper, to taste
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Peel parsnips with a vegetable peeler, and chop into bite sized pieces.
- Melt 2 tablespoons of butter on medium heat in a cast iron skillet.
- Place chopped parsnips into the skillet, and stir frequently to ensure all are cooking evenly.
- Sprinkle with salt, pepper, nutmeg, garlic, and cinnamon, and continue to stir until all are coated evenly.
- Add the last tablespoon of butter if needed to mobilize the spices.
- Saute on medium heat until parsnips are slightly browned on the outside and soft through the middle, about 20 minutes depending on thickness of parsnips.
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About This RecipeCoconut Free Egg Free Nightshade Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Free
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This recipe is crazy good! I doubled the recipe & used 1/2 carrots & 1/2 parsnips (that’s all I had). Even the picky 15 year old had seconds. Thanks for a great recipe!
This sounds amazing! Can’t wait to try it!