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Parsnip Saute Recipe

My family fondly follows the "Eat your veggies" command when this dish appears on the table!—Janice Van Wassehnova, South Rockwood, Michigan

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Parsnip Saute Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

25 25

Ingredients

3 large parsnips, peeled and diced
1/2 cup diced carrot
1/2 cup sliced celery
1/2 cup diced onion
2 tablespoons butter
3/4 teaspoon salt
1/8 teaspoon pepper

Directions

Place parsnips in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-18 minutes or until crisp-tender. Drain.
Meanwhile, in a large skillet, saute the carrot, celery and onion in butter for 6-7 minutes or until crisp-tender. Add the parsnips, salt and pepper; cook and stir for 4 minutes or until vegetables are tender. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 110 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 354 mg sodium, 18 g carbohydrate, 4 g fiber, 1 g protein.

Originally published as Parsnip Saute in Country Woman September/October 1996, p35