1 lb. parsnips
Salt
1 tbsp. corn oil
2 oz. butter
1/4 c. grated sharp cheddar cheese
1/4 c. chopped fresh parsley

Use a vegetable peeler to scrape parsnips. Trim them and halve them lengthwise. Cut the halves on the diagonal into 1/2 inch pieces. Sprinkle with 1 teaspoon salt and cover the water. Bring to a boil and blanch parsnips for 3 minutes. Drain well and pat dry.

In a large skillet heat oil and butter together. Parsnips are enhanced by butter; the oil is used only to keep the butter from burning. Add parsnips and saute over high heat, tossing and turning the pieces until they are buttered all over and tender. Pour parsnips and butter into a serving bowl and sprinkle cheese and parsley over them. Toss gently to mix, and serve at once.