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
- 1-1/2 pounds parsnips, peeled and julienned
- 1/4 cup butter
- 2 pounds carrots, julienned
- 2 tablespoons dried minced onion
- 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.
Originally published as Carrot Parsnip Stir-Fry in Taste of Home April/May 2001, p31
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