Eliot’s Breakfast Parsnips

Adapted from The Splendid Table/Deborah Madison’s The New Vegetarian Cooking for Everyone

Ingredients

4 tablespoons butter, preferably clarified, or more, to taste
1 pound parsnips, as fresh and plump as possible, peeled and sliced in thin rounds

1/2 cup toasted chopped walnuts or pecans
Warm maple syrup

Instructions

1. Melt as much or as little butter as diet or conscience allows in a heavy skillet over medium heat. Don’t let it get too hot.  Add the parsnips and a pinch of salt. Cook over medium heat, stirring frequently until golden all over from their caramelizing sugars. Served covered with the nuts and maple syrup.