Sweet Spiced, Sautéed Parsnips

Sweet Spiced, Sautéed Parsnips

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  • 1 tablespoon high-heat oil
  • 3 large parsnips, scrubbed and sliced the thickness of coins
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons minced Italian parsley


Heat oil over medium heat in a large, heavy skillet (preferably cast iron) or a well-seasoned wok. Add parsnips and briefly raise heat to high, being cautious not to burn parsnips. Toss and sear as many surfaces as you can, then lower heat back to medium.

As you continue sautéing and tossing you’ll observe a glazing effect occurring, as the natural sugars respond to the heat. Sprinkle with salt and grated nutmeg and toss again. At the last munute, add minced parsley, toss only a moment more and serve piping hot.

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