Buttered Parsnips

• 2 or 3 parsnips, about 1 pound
• Salt to taste if desired
• 1 tablespoon butter

1. Peel and trim off the ends of each parsnip.
2. Cut the parsnips crosswise into one-inch lengths.
3. Cut each piece lengthwise into half-inch-wide slices.
4. Cut each slice into half-inch rectangular strips.
5. There should be about 3 1/2 to 4 cups.
6. Place the pieces in a saucepan and add cold water to cover and salt to taste.
7. Bring to a boil and let cook 3 to 4 minutes.
8. Drain the parsnips and put them in a skillet.
9. Add the butter.
10. Saute briefly and serve.

parsnips, salt, butter

Taken from cooking.nytimes.com/recipes/5912 (may not work)