5 pounds parsnips
½ stick salted butter
1 tablespoon kosher salt
¼ cup turkey broth, or water
¼ cup sorghum
- Peel and chop parsnips into 1/2-inch cubes.
- In a late round pan with a lid, melt butter over medium-high heat. Add parsnips and salt. Cook covered for 10 minutes, adding broth little by little and stirring occasionally.
- When parsnips soften slightly, add sorghum and stir with a wooden spoon until well incorporated. Continue to cook over low heat for two minutes, then transfer to a serving dish and season with salt.
- from Chef Ted Lahey, Table & Main, Atlanta, GA