Sauteed Parsnips
Recipe: #6338
August 27, 2012
Categories: Side Dishes, Carrot, Onions, Sunday Dinner, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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