6 parsnips, peeled and quartered lengthwise
All-purpose flour for coating - 1/4 cup
Seasoning salt - 1/2 tsp.
Butter, melted - 1/2 cup
- In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
- In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
- Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.
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