Sautéed Parsnips with Sage

2 tsp. olive oil
1½ lbs parsnips, peeled and cut into ½x2” pieces
1½ cups chicken broth
2 tsp. fresh sage, chopped
2 Tbsp. heavy cream
sea salt
pepper, freshly cracked

In a large straight-sided skillet, heat oil over medium-high. Add parsnips and sauté until lightly browned, 4 minutes. Add broth and sage and bring to a simmer.

Reduce heat to medium-low, cover, and cook until tender, 8 minutes.

Uncover, increase heat to high, and cook until liquid is reduced by half. Stir in cream and season with salt and pepper.

Makes 4 servings.

Cook’s Note: Serve this side with roast chicken, pork, ham, or even steak.