Sweet Spiced, Sautéed Parsnips | PCC Natural Markets

Sweet Spiced, Sautéed Parsnips

Serves: 4

Prep time: 15 minutes

No votes yet

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


  • 1 tablespoon refined, high-oleic safflower oil, organic canola or ghee* Add to list
  • 3 large parsnips, scrubbed and sliced the thickness of coins Add to list
  • 1/8 teaspoon sea salt Add to list
  • 1/4 teaspoon freshly grated nutmeg Add to list
  • 2 tablespoons minced Italian parsley Add to list


Heat oil over medium heat in a large, heavy skillet (preferably cast iron) or a well-seasoned wok. Add parsnips and briefly raise heat to high, being cautious not to burn parsnips. Toss and sear as many surfaces as you can, then lower heat back to medium.

As you continue sautéing and tossing you'll observe a glazing effect occurring, as the natural sugars respond to the heat. Sprinkle with salt and grated nutmeg and toss again. At the last munute, add minced parsley, toss only a moment more and serve piping hot.

Variations: Try coarsely grated parsnips, rather than sliced. It gives more surfaces, so it's trickier not to burn the caramelizing sugars, but yields an interesting texture and appearance. You may also like to vary the spice. Try cinnamon, mace, garam masala blend, or a bit of freshly grated, squeezed ginger juice with the parsnips. Yum! Parsnips are truly hidden treasures!

*Ghee is clarified butter.

Source: Sound Consumer January 2001

More about: parsnips


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login