1 lb. parsnips
Salt
Nutmeg
Butter

Wa sh, scrape and slice or cut in strips. Remove the cores, if woody. Cook until tender, 30 to 40 minutes in boiling salted water; 4 to 10 minutes in a pressure saucepan. Drain and season with salt, nutmeg and butter. Serves 3 or 4. Parsnips are at their best in the spring. (Large ones may have woody cores.)