This is a page from YankeeMagazine.com, the website of Yankee Magazine.
©2009, Yankee Publishing Inc. All Rights Reserved.
Visit this page on the web at:
http://www.yankeemagazine.com/recipe/for/braised-parsnips/12016.
Bethel, CT
Yield: Serves 4
Clean and scrape young, freshly dug parsnips, and cut them in two lengthwise. Melt the butter in a skillet, add the parsnips and the seasoning, and cook covered over low heat until tender. Serve garnished with finely chopped parsley.
YankeeMagazine.com information comes from the editors of Yankee Publishing, with the exception of directory information, which comes from advertisers. No advertising considerations are made when selecting and recommending any establishment, except where noted. Rates and event dates are subject to change. We strongly advise that you call first to confirm before setting out on your trip.
Advertise | Privacy Policy | Contact Us | Subscribe | Customer Service | Press Contact | Site Search | Employment | RSS Feeds
Interactive services developed and maintained by Reinvented Inc.
©2009, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., P.O. Box 520, Dublin, NH 03444, (603) 563-8111
