6 medium parsnips
4-5 TBS butter or margarine
salt and pepper
Begin by peeling the parsnips and trimming the ends. Slice into long strips around the core, which can be very tough. I lay the parsnip on it's side and slice downward around the core. If the slices are still too large, cut in half. (All slices should be about the same size, about 2 inches long by 1 inch wide--they kind of look like a skinny triangle) If the cores do not seem very tough, they are totally eatable and do not need discarded.
Boil the parsnips in salted water until just fork tender. Do not over boil! Drain. Put in a skillet on medium heat w/ butter melted, season w/ salt and pepper and saute until browned on all sides- about 10 minutes. Add more salt and pepper to taste before serving.