- 3 large parsnips, peeled and diced
- 1/2 cup diced carrot
- 1/2 cup sliced celery
- 1/2 cup diced onion
- 2 tablespoons butter
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- Place parsnips in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-18 minutes or until crisp-tender. Drain.
- Meanwhile, in a large skillet, saute the carrot, celery and onion in butter for 6-7 minutes or until crisp-tender. Add the parsnips, salt and pepper; cook and stir for 4 minutes or until vegetables are tender. Yield: 6 servings.
Originally published as Parsnip Saute in Country Woman September/October 1996, p35
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