Back in the days before carrot peelers, Grandma would boil parsnips whole, then peel them, slice them about half an inch thick lengthwise and sauté them gently in butter until lightly browned.

Now I peel them with a peeler, slice them crosswise, simmer, covered, in a fry pan with a little water until tender, and then sauté them until light brown in butter or margarine.

If I don’t have enough parsnips to feed everyone, because they have gotten so expensive, I add a few sliced carrots.