Featured Pinch Tips Video
- 6 c
- 1/2 c
- 1-1/2 lb
- parsnips, cut into 1/4" slices
- 1/2 c
1Combine water and sugar in a large pan. Bring to a boil. Add parsnips. Bring back up to a boil; cook for 10 minutes. Drain.
2In a large frying pan, melt butter over medium heat. Layer the parsnips in an even layer and fry until done, turning occasionally. Doneness is subject to personal taste, but there should be at least a golden brown ring around the outer edge. Best eaten hot, slathered with margarine, and a light sprinkling of salt.
3As you may guess, this is a homegrown recipe (passed from my mother to me), so, whereas I studied it extensively to shake out actually amounts, I don't have any hard times for the final fry-up. Keep your eye on it. And the burnt ones usually taste really good too!
4One last note -- if you're doubling this, there's really no need to double the sugar-water mix. The initial amount is what's needed to boil the parsnips for 10 minutes without boiling out, but it's more than enough to do double. I'm not sure about triple, though. . .