I only discovered parsnips about four years ago. I put them in soup and was never sure, I liked them for themselves or as another veggie in chicken soup. Finally, one day, I roasted them with some other vegetables and found they are delicious.
It was no big deal to put this together and enjoy it thoroughly.
Parsnips and Potatoes
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large parsnips, peeled and sliced thin
3 large shallots, thinly sliced
2 cups low-sodium vegetable broth
1 teaspoon chopped thyme
1/2 teaspoon freshly ground pepper
Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes.
Add potatoes and cook for another 6 minute.
Add the shallots and cook, stirring, until softened, about 2 minutes.
Add the broth and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips and potatoes are tender, about 8 minutes.
Remove. Eat and enjoy.
Linked to: See Ya at the Gumbo Treasure Box Tuesday Two Cup Tuesday In and Out of the Kitchen Tuesday’s Table Fat Tuesday Hearth and Soul Hop Simple Supper See Ya at the Gumbo Real Food Recipe Round Up