Master organic gardener, Eliot Coleman made these parsnips for me one cold spring Vermont morning with monster-sized roots dug from under the snow-covered ground. They were the best parsnips I’ve ever tasted. He was remarkably carefree with that sweet Vermont butter, but they certainly were memorable!
4 tablespoons butter, preferably clarified, or more, to taste
1 pound parsnips, as fresh and plump as possible, peeled and sliced in thin rounds
1/2 cup toasted chopped walnuts or pecans
Warm maple syrup
Melt as much or as little butter as diet or conscience allows in a heavy skillet over medium heat. Don’t let it get too hot. Add the parsnips and a pinch of salt. Cook over medium heat, stirring frequently until golden all over from their caramelizing sugars. Served covered with the nuts and maple syrup.
Reprinted with permission from The New Vegetarian Cooking for Everyone by Deborah Madison, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, LLC.
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