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6 to 8 parsnips (1 1/2 lb.)
1/2 tsp. salt
3 Tbsp. butter

Pare parsnips. Cut in half lengthwise and then in half
crosswise. Put in kettle with water to cover. Add salt. Cook
until tender; drain. Melt butter in skillet. Arrange pars-
nips in one layer in skillet. Brown on all sides, turning to
keep from burning. Serves 8. Can use carrots this way too.

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