- 2 teaspoons olive oil
- 1 1/2 pounds parsnips, peeled and cut into 1/2-by-2-inch pieces
- 1 1/2 cups chicken broth
- 2 teaspoons chopped fresh sage
- 2 tablespoons heavy cream
- Salt and pepper
- In a large straight-sided skillet, heat oil over medium-high. Add parsnips and saute until lightly browned, 4 minutes. Add broth and sage and bring to a simmer. Reduce heat to medium-low, cover, and cook until tender, 8 minutes. Uncover, increase heat to high, and cook until liquid is reduced by half. Stir in cream and season with salt and pepper.
Serve this side with roast chicken or pork, ham, or even steak.