Small Sauteed Parsnips with Cumin

Trim the top and bottom of the parsnips and scrape. Cut them in half, and cut lengthways the smaller pieces into two and top pieces into four.

Season the parsnip pieces with salt, pepper and cumin.

Put the oil in a thick bottomed saucepan over a fairly high heat. When hot, add the parsnip pieces and cook turning from time to time until nicely golden.

Take out the parsnip pieces and dry in kitchen paper before serving.