-Peel 1 pound parsnips and cut them into small dice.

-In a large straight-sided skillet, heat 1 TBS ghee or butter over medium-high.

-Add parsnips and saute until lightly browned, 5-7 minutes.

-Add the following:

1.5 cups chicken broth

2 tsp fresh sage, finely chopped

-Bring to a simmer then reduce heat to medium-low, cover, and cook until tender, 8-12 minutes.

-Uncover, increase heat to high, and cook until liquid is reduced by half.

-Stir in 2 TBS heavy cream and season with sea salt and fresh pepper.