I know I have mentioned love of and recipes for parsnips here before. See here and here. And it is time to do it again. My brother asked for my favorite parsnip recipe and although I would almost always say roasted, when I am not saying pureed in a soup, but right now I have love for these ones: breakfast parsnips. Yup, vegetable breakfast. Parsnips actually make the perfect breakfast vegetable, they are sweet, yet earthy and savory; satisfying and nutrient packed (a great source of fiber and potassium and higher in nutrients and vitamins than its cousin the carrot). Plus, they taste excellent with a bit of genuine maple syrup. It is breakfast after all.
3 tablespoons unsalted butter
1 pound parsnips, as fresh and plump as possible, peeled and sliced into thin rounds
½ cup toasted chopped walnuts or pecans ( I used toasted sunflower seeds)
Warm pure maple syrup
Melt the butter in a heavy skillet over medium heat. Don’t let it get too hot. Add the parsnips and a pinch of salt. Cook, stirring frequently, until golden all over from their caramelizing sugars, 7 to 10 minutes. Serve covered with the nuts and maple syrup.