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Recipe Detail Page
Sage Butter Parsnip Sauté
Holiday 2009
Nutty browned butter and garlic with frizzled sage add a savoury depth to sweet parsnips in this easy dish. Buy a few extra parsnips
just in case some are woody. Generally, thinner ones are more tender but sometimes it’s tricky to tell from the outside and you might find the core is very tough. Save those ones to use in a puréed soup and use only tender ones for this recipe.
Serves 8
2 lbs (1 kg) parsnips (about 6)
Salt
¼ cup (50 mL) butter
2 cloves garlic, minced
2 tbsp (25 mL) slivered fresh sage leaves
Freshly ground pepper to taste
1. Peel parsnips and cut into thin slices on as light diagonal, cutting in half all slices from the thick ends. In a pot of boiling salted water, cook parsnips for about 3 minutes or until almost tender. Drain and rinse under cool running water until cold. Drain well. Transfer to a bowl. Set aside until serving or cover and refrigerate for up to 2 days.
2. To serve, if parsnips have been refrigerated, let stand at room temperature for about 30 minutes to remove the chill. Melt butter over medium-low heat in a large skillet. Add garlic and sage and sauté for about 2 minutes or just until butter and garlic are starting to turn golden. Add parsnips and cook, gently stirring often, for about 5 minutes or until hot and tender. Season with salt and pepper to taste. Transfer to a warmed serving dish.
Serves 8
