Sweet Spiced, Sautéed Parsnips

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.