This is considered a breakfast dish; I ate it for dessert. Carrots can sub, or a combination of parsnips and carrots.
3 T unsalted butter
1 lb parsnips, (peeled), sliced into thin rounds or diced
pinch of salt
1/2 c toasted chopped walnuts or pecans
warm maple syrup, to taste
1. Melt the butter in a heavy skillet over medium heat. Don’t let the skillet get too hot or the parsnips may burn. Add the parsnips and a pinch of salt. Cook, stirring frequently, until golden all over, about 7 to 10 minutes.
2. Scrape parsnips into a serving dish. Add nuts and maple syrup. Stir to combine. Serve at once.