-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.