Sweet and Savory Sauteed Parsnips

Having used up our own harvest of spring-dug parsnips in a single meal, I bought some more at Green Fields Market on Saturday. They were enormous--and so good. Prepared this way, they were mildly addictive. If you use really big ones, you may need to cut out the core, which can get woody.

1-2 Tbsp butter
2 huge parsnips, in 1/8-inch slices (4-5 cups)
Pinch of cinnamon
Salt and pepper to taste

Melt the butter in a skillet over medium-high heat. Add the parsnips and saute, stirring often, for about 4 minutes. Add the cinnamon, salt, and pepper, and continue to saute for another 4 minutes or so, until tender.

Serves 3-4.