Sautéed Parsnips

Farmer’s Market

1 pound parsnips, peeled and sliced ¼ -inch thick

2 tablespoons butter/margarine

2 tablespoons chopped parsley

½ cup shredded Monterey Jack cheese

In a large skillet, cook parsnips in butter/margarine over medium heat. Stir frequently and cook for 8 to 10 minutes or until crisp-tender. Transfer to a serving bowl. Sprinkle over parsley and cheese.

Yield: 4 servings.

Carolyn Gass Hardimon, M. S. Home Economist