From Cook With What You Have, by Katherine Deumling
This is one of my favorite ways to eat parsnips. It takes about 10 minutes—start to finish! Scale up as needed. Serves 2
3 tablespoons olive oil
½ an onion, sliced or chopped
5-6 small or several larger parsnips, trimmed and scrubbed, peeled if the skin seems fibrous
½ small bunch parsley, chopped
Salt and pepper
Grate the parsnips on the large holes of a box grater (or in food processor). Add olive oil to the largest skillet you heat over medium-high heat. Add the onion and sauté for just a minute or two. Add the grated parsnips and a few generous pinches of salt and sauté, stirring frequently until browned and almost tender about 7 minutes on fairly high heat. You may want to cover the pan and you may need to add a bit more oil and/or turn the heat down a bit so they don’t burn. When the veggies are almost tender add the chopped parsley and mix well. Now scoot the parsnip mixture to one side of the pan. Add a bit more oil to the open side and fry your eggs there. Drizzle the parsnips mixture with a little lemon juice. When the eggs are cooked to your liking, serve the hash topped with the eggs, which you generously peppered and salted and drizzled with more olive oil.