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Julee Rosso, Sheila Lukins

Parsnips Julienne

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Preparation info

  • 4 to 6

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The flavor of parsnips is enhanced when baked with butter and brown sugar. Serve this as a side vegetable with Ruby Glazed Corned Beef.

Ingredients

  • 1½ pounds parsnips, peeled and julienned
  • 4 tablespoons (½ stick) unsalted butter

Method

  1. Preheat the oven to 350°F.
  2. Arrange the parsnips in a shallow baking dish, and dot with the butter. Sprinkle with the brown sugar, nutmeg, and pepper. Pour the stock into the dish and cover with aluminum foil.
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