Another vegetable you don’t see much of outside of soup. Anyone ever had parsnips as a side dish kind of vegetable?

Buttered Parsnips

Choose firm parsnips, allowing one good-sized parsnip per serving. Scrub and scrape to remove any blemishes or discolorations. Split lengthwise in halves. Add boiling water to cover, and 1 teaspoon salt for each quart of water. Heat to boiling, cover pan, then reduce heat and boil gently until the parsnips are tender, from 20 to 30 minutes, depending on tenderness and size. Drain thoroughly. Then pour melted butter over them and cook in the butter until browned on all sides, watching carefully and turning frequently. Parsnips scorch easily because of their high sugar content. Serve hot. The Modern Family Cookbook