Crisp Fried Parsnips

• 1 pound parsnips
• 6 tablespoons butter
• Salt to taste
• Freshly ground black pepper to taste

1. Scrape the parsnips, and cut into thin sticks about a quarter of an inch thick and three inches long.
2. Discard the woody core of each parsnip.
3. Drop the parsnips into a saucepan of boiling salted water, and cook until they are almost tender (about 3 minutes).
4. Remove and pat dry with paper towels.
5. Melt butter in a large frying pan.
6. Sprinkle parsnips with salt and pepper, and add to the butter.
7. Fry over medium heat until the parsnips are crisp and golden.
8. If necessary, add more salt.
9. Serve immediately.

parsnips, butter, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/2248 (may not work)