Carrot Parsnip Stir-Fry Recipe

Carrot Parsnip Stir-Fry Recipe photo by Taste of Home

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Orange carrot slivers and yellow parsnips make a pretty and different side dish. If parsnips aren't available, you could substitute rutabagas or turnips. Usually, I saute the vegetables until they are crisp-tender. But they're also good quite well-cooked, almost browned. —Lavonne Hartel Williston, North Dakota

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Carrot Parsnip Stir-Fry Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

10 15 25

Ingredients

1-1/2 pounds parsnips, peeled and julienned
1/4 cup butter
2 pounds carrots, julienned
2 tablespoons dried minced onion

Directions

In a large skillet, saute parsnips in butter for 3-4 minutes. Add carrots and onion; cook and stir until vegetables are tender, about 10-15 minutes. Yield: 8 servings.

Nutritional Analysis: 1 cup equals 171 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 106 mg sodium, 29 g carbohydrate, 7 g fiber, 2 g protein.

Originally published as Carrot Parsnip Stir-Fry in Taste of Home April/May 2001, p31