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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Orange carrot slivers and yellow parsnips make a pretty and different side dish. If parsnips aren't available, you could substitute rutabagas or turnips. Usually, I saute the vegetables until they are crisp-tender. But they're also good quite well-cooked, almost browned. Lavonne Hartel Williston, North Dakota Ingredients:
1-1/2 pounds parsnips, peeled and julienned |
1/4 cup butter |
2 pounds carrots, julienned |
2 tablespoons dried minced onion |
Directions:
1. In a large skillet, saute parsnips in butter for 3-4 minutes. Add carrots and onion; cook and stir until vegetables are tender, about 10-15 minutes. Yield: 8 servings.
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