Pan-Fried Parsnips with Sour Cream and Onions
Pan-Fried Parsnips with Sour Cream and Onions
serves 2
3 tbsp. olive oil, divided
2 large parsnips (8 or 9 oz) [or use more smaller ones ;-)], sliced on the diagonal into 1/8th inch thick ovals
2 tbsp. chopped fresh Italian parsley
2 tsp thinly sliced green onion tops [we don't have green onions this week, but you could shave some thin slices of any onion and cut those into segments - they'd be pretty with the parsley!]
Sour cream
Heat 1 1/2 tbsp. oil in a large skillet over medium-high heat. Arrange half the parsnip slices in a single layer in the skillet. Sprinkle with salt and pepper. Cook until bottoms are golden, 3 to 4 minutes. Turn parsnips over; sprinkle with salt and pepper. Cook until tender and slightly crisp, another 2 to 3 minutes longer. Transfer to a plate, mound in center. Repeat with remaining olive oil and parsnip slices. Top with parsley, onions, and sour cream.
