Lemon Crumbed Parsnips

1. 1

   In a dry skillet, toast bread crumbs over medium low heat, stirring often, until lightly browned, 2-3 minutes.

2. 2

   In a steamer basket, steam parsnips until crisp-tender, about 3 minutes.

3. 3

   In a large nonstick skillet, melt butter over medium heat and cook until butter begins to turn nut brown in color, about 2 minutes.

4. 4

   Add the cooked parsnips and lightly toss to coat.

5. 5

   Cook, stirring once or twice, until parsnips begin to brown slightly, 3-5 minutes.

6. 6

   Add lemon juice, bread crumbs and parsley.

7. 7

   Toss and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.