My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, September 13, 2011

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
servings 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.

Cook's Note: Parsnips may be cooked in microwave instead of boiling.


  1. we love these, I have never prepared them like though,, sounds lovely

  2. i have never prepared them this way but i sure will now. i love parsnips!

  3. I have to admit that I have never had parsnips, but you have me interested!


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