Fried turnips with butter: This traditional recipe has its roots in the home cooking of various regions of Latin America, where the turnip is a common ingredient used in multiple preparations. Although in some countries it is more common to refer to this tuber as "parsnip" or "white carrot," its use does not vary much. In Mexico, for example, the turnip is usually consumed in stews and broths, while in countries of the Southern Cone such as Argentina and Chile, it is more commonly known as "parsnip." In other Central American regions, it is simply called "turnip" and is appreciated in both traditional dishes and contemporary cuisine. This recipe, which fuses the simplicity of the turnip with the richness of butter and the aromatic touch of nutmeg, offers a perfect and versatile side dish.
Fried turnips with butter
How to prepare fried turnips with butter
To prepare this delicious recipe, start by washing, trimming, and scraping the parsnips to ensure they are clean and ready.
Cut the parsnips into uniform pieces and boil them in salted water for 25 to 30 minutes, or until tender when pierced.
Drain the pieces well and let them dry to avoid excess moisture when frying.
Just before serving, heat the butter in a skillet over moderate heat and sauté the parsnips until they are lightly browned on all sides, allowing them to caramelize a little in their own natural sugar.
It is advisable to use a skillet large enough so that the parsnips cook in a single layer and brown evenly.
Finally, season with nutmeg, salt, and pepper to taste, and serve the parsnips on a hot vegetable platter, garnished with fresh parsley to add a touch of color and flavor.
Ingredients (5)
- Parsnips
- Salt And Pepper
- Butter
- Parsley
- Nutmeg
Instructions (14 steps)
- 1 Wash
- 2 trim
- 3 and scrape the parsnips
- 4 Cut into uniform pieces and boil in salted water
- 5 25 to 30 minutes or until tender
- 6 Drain well and let dry
- 7 Just before serving
- 8 heat the butter in a skillet and sauté over moderate heat until lightly browned on all sides
- 9 allowing the parsnips to caramelize a bit in their own sugar
- 10 It is best if you have a skillet large enough for them to cook in a single layer
- 11 Season with nutmeg
- 12 salt
- 13 and pepper and serve on a hot vegetable platter
- 14 garnished with parsley