Sauteed Parsnips

You will not believe how wonderful this simple little recipe is.  I found it in one of my moms old cook books, New American Cook Book published in 1950. My mom never made these because she hated parsnips.  I happen to love them.

I'll use the same language as the cook book.

Sauteed Parsnips
serving will depend on amount of parsnips used
print recipe

Scrape skins from parsnips.  Slice lengthwise into sauce pan.  Cover with water.  Boil slowly until tender, about 45 minutes.  Add salt during cooking.  Drain.  Season with salt and pepper.  Dredge with flour.  Saute in a little fat (olive oil and butter) until lightly browned.