Shredded Parsnips With Mustard

• 1 pound parsnips
• 3 tablespoons oil
• 1/2 cup chicken stock
• 2 teaspoons grainy French mustard
• Salt to taste
• 2 tablespoons sour cream

1. Shred the parsnips into paper- thin slivers.
2. Discard the parsnips' core.
3. Heat the oil in a frying pan, and add the stock and mustard, stirring them together.
4. Sprinkle the parsnip slivers with salt, and add the slivers to the sauce.
5. Saute 2 to 3 minutes, turning frequently.
6. Stir in the sour cream, and serve immediately.

parsnips, oil, chicken stock, salt, sour cream

Taken from cooking.nytimes.com/recipes/2246 (may not work)