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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.
Williston, North Dakota
This recipe is:
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
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