Publisher Photo
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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 or margarine
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Place parsnips in a saucepan and cover with water. Cook until crisp-tender; drain. Meanwhile, in a skillet over medium heat, saute carrot, celery and onion in butter until crisp-tender, about 6 minutes. 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

3/4 cup: 110 calories, 4g fat (2g saturated fat), 10mg cholesterol, 354mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 1g protein.

  • 3 large parsnips, peeled and diced
  • 1/2 cup diced carrot
  • 1/2 cup sliced celery
  • 1/2 cup diced onion
  • 2 tablespoons butter or margarine
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Place parsnips in a saucepan and cover with water. Cook until crisp-tender; drain. Meanwhile, in a skillet over medium heat, saute carrot, celery and onion in butter until crisp-tender, about 6 minutes. 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

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