Creamed Parsnips

Boiling parsnips until tender breaks down their fibrous cell walls and converts starches to sugars, intensifying their natural sweetness. The butter-based sauce emulsifies with the starchy cooking liquid on the parsnips' surface, while the flour-thickened cream creates a stable coating that clings to the vegetables. Shaking the pan rather than stirring helps maintain the integrity of the lengthwise slices while evenly distributing the butter and seasonings.