This is one of our favorites and I haven't made it in awhile, so we had it last night .... just as good as ever! What a great way to eat those parsnips!
Carrot Parsnip Stir-Fry
"Orange carrot slivers and yellow parsnips make a pretty and different side dish. If parsnips aren't available, you could substitute rutabagas or turnips."
1-1/2 lb. parsnips, peeled and julienned
1/4 cup butter or margarine
2 lbs. carrots, peeled and julienned
2 TBSP dried minced onion
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 to 15 minutes.
YIELD: 8 servings
Recipe source: Taste of Home magazine (Lavonne Hartel, Williston, North Dakota)
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Age : 71
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Registration date : 2008-12-13
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