Parsnips are one of my favorite winter vegetables. They are related to the carrot, but are slightly sweeter and have an earthy flavor. This recipe for Skillet Roasted Parsnips cooks them simply with butter and chicken broth – and allows them to brown at the end so they are extra delicious. Because of the sweet flavor, parsnips are also a good choice for picky kids at home.
Eater’s Tip: Cooking vegetables with broth is a great way to add lots of flavor and cut down on oil or butter. You shouldn’t skip the fat altogether because your body needs it to absorb the nutrients from the vegetables, but you can lighten things up without sacrificing taste.
Skillet Roasted Parsnips
Ingredients
- 4 medium parsnips cut into ⅛ inch disks
- 2 tablespoons butter preferably "grass-fed" or "pastured"
- ¼ to ½ cup chicken stock
- sprinkle of sea salt
Instructions
- Melt butter and ¼ cup broth in skillet over medium high heat.
- Add parsnips and cover and cook about 5 min, stirring occasionally.
- Add more broth if it evaporates before parsnips are tender.
- When parsnips are tender, remove lid to allow stock to evaporate, and brown parsnips on dry skillet for 1 - 2 minutes.
- Sprinkle with sea salt to finish and serve.