Ingredients:
4 Large Fresh Chopped Parsnips
1 Tablespoon Unsalted Country Crock Butter
1 Teaspoon Of White Pure Cane Sugar
1/2 Teaspoon Of Kosher Salt
1/4 Teaspoon Of Ground Black Pepper
1 Cup Of Mineral Water
Information:
Serving Size 2
180 Calories Per Serving
3 Grams Of Fat
Preparation Instructions:
To begin this recipe you will first need to thoroughly wash and rinse your parsnips under cool running tap water. Next take out a sharp serrated kitchen knife and cut the cores out of the veggies, as they can be too hard to chew. From there you will want to chop the parsnips into bite size pieces. Next take out a boiling pot and add in the unsalted butter, heating it over medium heat until it is all melted. Next add in the chopped parsnips, sugar, salt, pepper, and enough water cover most of the veggie pieces. Moving right along, next you will need to cover the boiling pot, and cook it over medium high heat until most of the liquid evaporates, and your parsnips are nice and tender. This should take roughly ten to twelve minutes. Once the veggies have cooked, drain the water and serve them hot. There are a variety of things you can garnish parsnips with, such as butter, sour cream, or even a sweet syrup glaze. We hope you have enjoyed this recipe, please be sure to check out our many other boiled vegetable recipes.
