Ingredients: • 2 1/2 pounds parsnips, peeled and sliced
• 3 tablespoon chicken stock (see Note)
• salt and pepper, to taste
• Pinch nutmeg
• 1/4 cup (1/2 stick) butter
For centuries, parsnips have been enjoyed in rural Ireland where they provided variety in winter when green vegetables were unavailable. While most cooks think of them as an ingredient to flavor and color soups and stews, on recent trips to Ireland I've found chefs serving them almost as frequently as potatoes and carrots. They hold up well to baking, frying, or puréeing, and their sweet flavor combines well with other vegetables.
In a saucepan, cook parsnips in gently boiling water until slightly tender, about 15 minutes. Drain.
In an ovenproof casserole dish, combine parsnips and stock and sprinkle with salt, pepper, and nutmeg. Dot with butter and bake in a preheated 350°F oven until browned and tender, 30 to 35 minutes.