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Pioneer Valley Growers Association

Butter-Fried Parsnips

Serves 4

2 lb. parsnips
4 Tbsp. butter
1 Tbsp. parsley, chopped
1/8 tsp. nutmeg

Wash, trim and scrape the parsnips. Cut into pieces and boil in salted water for 25-30 minutes until tender. Drain well and let dry. Heat the butter in a skillet and saute the parsnips over moderate heat until they are light brown. Season with the nutmeg.

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Pioneer Valley Growers Association
370 Long Plain Road - South Deerfield, MA 01373
tel: 413•665•4047 -- fax: 413•665•4227

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