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Carrot Parsnip Stir-Fry

SUBMITTED BY: Lavonne Hartel

"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"
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 4.3 star rating.
Read Reviews (2)
PREP TIME  10 Min
COOK TIME  15 Min
READY IN  25 Min

SERVINGS

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Servings
 

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2007 by LAVERNEs
Believe it or not, this recipe is delicious - I've been using it for years! One evening with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2008 by MamaRock
I added sweet potato -- and some nutmeg and a bit of cayenne. Delicious! MORE


 
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