Pastinace al burro (Parsnips in lemon and butter)

Peel six young parsnips into a basin of cold water. Cut them in half and then into long thin batons.

Put them in a deep frying pan with:
3oz.           Butter
                  Juice of a lemon
                  Salt and pepper
1 cup         Water or stock

Bring to a boil and cook, uncovered, until the liquid is reduced and the parsnips are cooked (add more liquid if the parsnips are not quite cooked).

- Leaves from our Tuscan Kitchen

Submitted By: Cathie Allen