Breakfast at Tiffany's Tuesdays : Eliot's Breakfast Parsnips

Those of you who've read this blog for awhile know that we get our vegetables delivered from an organic vegetable delivery scheme called Riverford.

This ensures our vegetables are seasonal, fresh and mostly local.  

It also means, that we have less choice than we would if we went to the supermarket.  

And sometimes, we get things that we would NEVER purchase on our own.

Enter the parsnip.  

In my opinion, one of the lowliest of root vegetables, 

but oh so common in our vegetable box over the winter.

I was REALLY struggling to cook these little buggers -

in fact, more than once this winter I left them to rot.  

Forgive me for being so wasteful.

But finally, I have found a solution for my parsnip problem....

Eliot's Breakfast Parsnips

from Vegetarian Cooking for Everyone 

(yet again - I LOVE this book)

Ingredients

• 3 tablespoons unsalted butter
• 1 pound parsnips - peeled and sliced into thin rounds
• 1/2 cup toasted chopped walnuts or pecans
• warm maple syrup to serve.

Melt butter over medium heat.  Add the parsnips and a pinch of salt.  Cook stirring frequently until the parsnips are carmelized and golden.  Serve with nuts and maple syrup.  

Hands down the best parsnips of my life.