Buttered Parsnips With Nutmeg
|Parsnips/8 medium parsnips||12 Small|
|Low sodium chicken stock||3 Cup (48 tbs) (Use Hot)|
|Butter||2 Tablespoon, melted|
|Freshly grated nutmeg||1⁄8 Teaspoon|
Peel but do not cut the parsnips.
Place in a saucepan, add the stock and salt, cover, bring to the boil, reduce heat, and simmer about 15 minutes or until tender but not mushy.
Drain the stock, reserving for another use.
Pour over the butter, sprinkle on the nutmeg and shake the pan to coat all sides of the parsnips.
Serve with the parsnips arranged parallel to each other.