Adapted from Vegetarian Cooking for Everyone by Deborah Madison
Serves 4
Although parsnips are tough-looking roots they turn soft quickly, so keep an eye on them.
1-1/2 to 2 pounds parsnips, peeled
2 tablespoons butter
1/4 cup fresh breadcrumbs (you can substitute dried crumbs as well as panko breadcrumbs)
Salt and freshly milled pepper
Chopped parsley or tarragon
Cut the parsnips into pieces of equal length, then halve or quarter the thicker ends so they will be approximately the same thickness as the rest. Steam or boil in salted water until tender-firm, about 7 to 10 minutes, checking them after 5 minutes.
Melt one tablespoon in a small skillet and add your bread crumbs, frying until the crumbs are golden and crunchy, a few minutes.
Toss the bread crumbs with your steamed or boiled parsnips and your additional tablespoon of butter. Serve garnished with the chopped parsley or tarragon.
