Ingredients
3 large parsnips, peeled and diced1/2 cup diced carrot1/2 cup sliced celery1/2 cup diced onion2 tablespoons butter3/4 teaspoon salt1/8 teaspoon pepper
Preparation
Place parsnips in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-18 minutes or until crisp-tender. Drain.
Meanwhile, in a large skillet, saute the carrot, celery and onion in butter for 6-7 minutes or until crisp-tender. Add the parsnips, salt and pepper; cook and stir for 4 minutes or until vegetables are tender.
