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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:

1. Remove any woody cores from the parsnips then cut into quarters.
2. Place the parsnips into a large saucepan and cover with water.
3. Place the saucepan over high heat and bring the water to a brisk boil.
4. Reduce the heat to medium and cook the parsnips 15 minutes or until fork tender.
5. Run the parsnips under cool water and then drain them well.
6. Place the oven temperature on 350 degrees and allow it to heat while preparing the dish.
7. Place the drained parsnips into a baking dish.
8. Pour the chicken broth over the parsnips.
9. Sprinkle in the salt and pepper being sure to cover the parsnips well.
10. Dot the top of the parsnips with butter.
11. Bake 30 minutes in the preheated oven or until fork tender.
12. 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.