Butter Fried Parsnips28 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“Parsnips lightly seasoned and pan fried in butter.” - by Michele O'Sullivan
Original recipe yields 4 to 6 servings
- In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
- In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
- Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.
Amount Per Serving (5 total)
- 305 cal
- 19 g
- 33.5 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"I've never made parsnips before- this was a first for me. I sliced them the long way, which was a pain, but they're attractive that way and cook quickly, so it was alright. I seasoned the parsnips w..." See moreith salt and pepper, did NOT boil them first, did NOT add flour either, and dropped them into a butter/olive oil mixture (I didn't want the butter to burn). They really came out delicious- tender, tasty, and my family loved them (even my dad, and he doesn't like anything unless it's a potato). I'd definitely make these again."
"I grew up loving parsnips cooked this way by a beloved grandmother. She didnot coat them, just sauted them slowly in the butter. Yummy but an aquired taste, I feel...." See more"
"Proof you just can't go wrong frying something in butter! This was outstanding, and my husband and I aren't huge parsnip fans. We've been trying to eat local foods in season, and all winter I avoide..." See mored parsnips except mixed in with lots of other veggies to the point where you can't even taste them. Finally, I saw what is probably the very last parsnips of the season, and I decided that I had to stop being a wimp and give it a go. And boy am I glad I did. Even one of my 2 year old twins ate this up, which felt like a small miracle. My only problem now is that I'm going to have to wait until next winter to eat this again. Well, I guess it's good to have things to look forward to in the winter! Thanks for the delightful recipe!"
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