|Parsnips||8 Medium (Whole Ones)|
|Fine cracker crumbs/Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Cook whole parsnips in boiling water until almost tender.
Add salt and pepper to egg and beat slightly with fork.
Dip each parsnip in egg, then in crumbs, coating well.
Heat butter in heavy skillet, add parsnips and cook slowly until golden brown, turning often.