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Parsnips Sautéd In Butter

Wash parsnips, cover with boiling water, add salt to season. Cook until tender - thirty-five to fifty minutes. Drain and cover quickly with cold water; rub off skins with the hands. Cut in onefourth inch slices, sprinkle with salt, pepper; dip in flour and sauté a golden brown in hot butter. Brown on one side, then turn and brown on the other.