5-6 med. parsnips, peeled & cut lengthwise into quarters
4 c. water
1/2 c. butter, melted
1/4 c. all purpose flour
1/2 tsp. seasoned salt

In covered 3 quart saucepan, boil parsnips in water until tender, 8 to 10 minutes; drain.

Dip parsnips in 1/4 cup melted butter. In plastic bag, combine flour and seasonings salt. Add parsnips; shake to coat with flour mixture.

In 10" skillet, melt 1/4 cup butter until sizzling. Add parsnips. Cook over medium high heat, turning occasionally until all sides are golden brown, 8 to 10 minutes.