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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:
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PREP TIME
10 Min
COOK TIME
15 Min
READY IN
25 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 1/2 pounds parsnips, peeled and julienned
1/4 cup butter
2 pounds carrots, julienned
2 tablespoons dried minced onion
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DIRECTIONS
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
Reviewed on Jun. 27, 2007 by LAVERNEs
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LAVERNEs
Jun. 27, 2007
Believe it or not, this recipe is delicious - I've been using it for years! One evening with company, while our friend was helping himself to a second helping, he told me how good it was and asked where had I found two colors of carrots! I told him it was half carrots and half parsnips. He NEVER took another bite!! His mind was made up - he didn't like parsnips, even after having scarfed down his first helping!! We've laughed for years over this.
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Believe it or not, this recipe is delicious - I've been using it for years! One evening with...
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Reviewed on Apr. 30, 2008 by MamaRock
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MamaRock
Apr. 30, 2008
I added sweet potato -- and some nutmeg and a bit of cayenne. Delicious!
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I added sweet potato -- and some nutmeg and a bit of cayenne. Delicious!
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Carrot Parsnip Stir-Fry
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