There are many ways to cook parsnips. They can be boiled like potatoes, or shredded and cooked in recipes. The Fedco Seeds catalog states that they make a pie that is “an amazing treat.” (We will try that next year!) Here is our favorite way of cooking them- sauteed until al dente. If you prefer, cook them a bit longer and they will soften. Either way they are wonderful. Serve as a side dish to any meat- parsnips are great with roast beef, baked chicken, turkey sausage, or lamb, or make them a major part of any non-meat meal. Amounts are not given for the butter and oil- use enough to keep the parsnips cooking, from about a tablespoon of each to a bit more for a bigger batch.
2 tbsp white wine
Parsnips cut into 1/4” matchsticks
In a skillet large enough to accommodate the parsnips so they are layered no more than two matchsticks thick, heat the oil and butter on medium. After the butter melts, add the parsnips and toss to coat. Saute on medium to medium-low heat for about 20 minutes, tossing the parsnips every five minutes or so. When they begin to stick to the pan, splash white wine into the pan and toss the parsnips. The parsnips are ready to eat when fork tender. To further soften them place a lid on the pan for about five minutes. -G.H.