I had huge parsnips from our garden; as I recall I only used
two for this recipe. From smaller parsnips I estimate about six to eight or 2 cups sliced is needed.6 to 8 parsnips,
2+1 Tbsp light olive oil [not extra virgin]
1 tsp dried marjoram or oregano
salt to taste
- Peel the parsnips and cut out the woody centers if any.
- Slice them to 2 to 3 mm thickness.
- Heat 2 Tbsp light olive oil in a large non stick fry pan on medium heat.
- Spread the parsnip slices around the pan.
- Drizzle with the remaining oil and sprinkle with salt and marjoram.
- Toss to coat evenly.
- Slow fry, gently turning the parsnip slices over a few times until they get a golden color. The sugar in the parsnip will caramelize. There is no need to add liquid; the parsnip will sweat a little. Don’t leave them though; sliced parsnips don’t take long to cook.
