Raymond Sokolov

Jane Grigson’s Buttered Parsnips

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Canon of Vegetables
A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Ingredients

  • 1½ pounds parsnips
  • Salt
  • 6 tablespoons butter

Method

  1. Peel and trim the parsnips. Quarter them lengthwise. Cut out the centers if they are woody. Then slice the quarters into ¼-inch strips.
  2. Bring 2 quarts of lightly salted water