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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Cooking Light. Nov 2003. Ingredients:
1 tablespoon unsalted butter |
3 cups peeled parsnips (julienne-cut in 2 inch pieces) |
1/4 cup packed dark brown sugar |
2 tablespoons tomato juice |
1/4 teaspoon kosher salt |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Melt butter in a large nonstick skillet over medium heat.
2. Add parsnip and the remaining ingredients; stir until well blended.
3. Cover and cook 7 minutes or until tender, stirring occasionally.
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