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My family fondly follows the "Eat your veggies" command when this dish appears on the table!—Janice Van Wassehnova, South Rockwood, Michigan
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Parsnip Saute in Country Woman September/October 1996, p35

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.

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