What You Need:
- 2 1/2 lbs. parsnips, peeled
- 3 T chicken broth
- 1/2 t salt
- 1/4 t pepper
- 4 T butter
- 1 t parsley
How to Make It:
- Remove any woody cores from the parsnips then cut into quarters.
- Place the parsnips into a large saucepan and cover with water.
- Place the saucepan over high heat and bring the water to a brisk boil.
- Reduce the heat to medium and cook the parsnips 15 minutes or until fork tender.
- Run the parsnips under cool water and then drain them well.
- Place the oven temperature on 350 degrees and allow it to heat while preparing the dish.
- Place the drained parsnips into a baking dish.
- Pour the chicken broth over the parsnips.
- Sprinkle in the salt and pepper being sure to cover the parsnips well.
- Dot the top of the parsnips with butter.
- Bake 30 minutes in the preheated oven or until fork tender.
- Remove and sprinkle the parsley over the top just before serving.
Serves: 6
Parsnips are a root vegetable related to the carrot. They have a pale yellow to white color and the flavor is much stronger than the carrots. Parsnips are a favorite with the Irish. Most grocery stores carry them in their produce section.