Carrot Parsnip Stir-Fry Recipe

Carrot Parsnip Stir-Fry Recipe
Carrot Parsnip Stir-Fry Recipe photo by Taste of Home
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Carrot Parsnip Stir-Fry Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 cup: 171 calories, 6g fat (4g saturated fat), 15mg cholesterol, 106mg sodium, 29g carbohydrate (13g sugars, 7g fiber), 2g protein.

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