Sauteed Parsnips

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"My DH loves these parsnips, he asks for them all the time. I added the colorful vegetables on a whim, and we were please with the results!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (264.1 g)
  • Calories 194.8
  • Total Fat - 8.1 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 11.6 mg
  • Sodium - 364.9 mg
  • Total Carbohydrate - 28.6 g
  • Dietary Fiber - 7.6 g
  • Sugars - 9.4 g
  • Protein - 4.1 g
  • Calcium - 133.5 mg
  • Iron - 1.1 mg
  • Vitamin C - 28.9 mg
  • Thiamin - 0.2 mg

Step 1

Heat skillet to medium high and add butter and olive oil. When melted, add diced red onion and thinly sliced carrot.

Step 2

Sauté over medium high heat for about 3 minutes until onions are nearly translucent and carrots are soft.

Step 3

Add shredded parsnips and vegetable broth and turn heat down to medium high.

Step 4

Cook for about 15 more minutes stirring occasionally.

Step 5

Covering it will speed up cook time. I like to cook mine down until it is dry. You decide how moist you want these. 15 minutes should cook the parsnips.

Step 6

Add shredded cheese and parsley. Remove from heat if desired, or turn up the heat for a few seconds to brown the cheese.

Step 7

YUM! If you used Parmesan instead of the Pecorino Romano, feel free to add a little salt! Enjoy~

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

Cooking the parsnips in the broth with the onion gave them a lovely flavour. I didn't add the cheese but I think it would be wonderful to top off the recipe. I used my mini chopper instead of shredding them - it worked and made it so easy. The parsnips cook very quickly with the lid on and then I left it off for the last 5 minutes. Thanks Michelle for a lovely veggie dish

(3 Nov 2012)