Breakfast Parsnips

Ingredients
3 tablespoons unsalted butter
1 pound parsnips, as fresh and plump as possible, peeled and sliced into thin rounds
½ cup toasted chopped walnuts or pecans
Warm pure maple syrup

Directions
Melt the butter in a heavy skillet over medium heat.  Don’t let it get too hot.  Add the parsnips and a pinch of salt.  Cook, stirring frequently, until golden all over from their caramelizing sugars, 7 to 10 minutes.  Serve covered with the nuts and maple syrup.

Serves:  4

Recipe by:  Deborah Madison, Vegetarian Cooking for Everyone, Broadway Books, New York, NY, 1997.