4 med. parsnips
1/2 tsp. salt
1 egg
1/2 c. fine bread crumbs
1-2 tbsp. butter or shortening

Peel and slice parsnips lengthwise in 4 or more pieces. Place in 1 1/2 quart saucepan. Sprinkle with salt and add cold water to barely cover parsnips. Cook until nearly tender, about 10 minutes. Drain. Slightly beat egg and roll parsnips in egg and then in fine bread crumbs. Fry in butter until brown on both sides. Serve as vegetables.