Instructions: Cook the parsnips in boiling salted water until just tender, 5 or 6 minutes, then drain. Cut each parsnip into slices 1/4-inch thick.

Melt the butter in a large skillet over medium heat. Add the parsnips and cook until lightly browned, about 4 minutes. Sprinkle with the sage and thyme and the brown sugar and turn over. Cook until very tender, about 4 minutes longer. Remove from the heat and sprinkle with the vinegar and salt and pepper to taste. Sprinkle with parsley before serving.

Yield: 4 servings

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