- 1 pound bag parsnips
- 2 tablespoons butter
- 2 tablespoons fresh sage
- 1 tablespoon dark brown sugar
- 1 teaspoon McCormick's® Peppercorn Medley
- 1/2 teaspoon Redmond's® Real Salt
Directions:
In a small prep bowl, thoroughly mix brown sugar, salt, and pepper and set aside.
Peel and cut the parsnips into slivers and set aside.
In a sautuese pan, melt the butter on medium heat and allow it to brown, turning a bit foamy. Add in the parsnips and toss thoroughly to coat. Sprinkle the sugar, salt, and pepper mixture evenly across the top of the parsnips and toss thoroughly once more. Sauté for approximately 12-14 minutes, until nicely browned, turning the parsnips periodically. Half way through, add in the fresh sage and continue cooking. Serve warm.
Source: Myrtle Bernice Adams
