Parsnip
Cheesy Parsnips
Posted by Carole Koch
In a skillet, cook 1 1/2 cups peeled and sliced parsnips in 1 tablespoon butter over medium-high heat, for 7 to 9 minutes, or until crisp-tender, stirring often. Stir in 1 tablespoon snipped parsley and transfer to a bowl. Sprinkle with 1/2 ounce shredded cheddar, Swiss or Monterey Jack cheese. Let stand, covered for 1 to 2 minutes or until cheese melts.
Serves 2.
From “Better Homes and Gardens New Cook Book,” Meredith Publishing Company, Des Moines, Iowa, 1989.
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