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Carrot Parsnip Stir-Fry

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"

Rating: This weblink has been rated 6 times with an average star rating of 4.3 Read Reviews (4)

Rate/Review | 139 people have saved this

Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 8 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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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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2009 by Monica 
This dish was beautiful! The sweetness of the parsnips and carrots were wonderful. Will... MORE
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 Sep. 9, 2008 by Jewels28 
Very yummy! Changed from parsnips to turnips a few times as I didn't have parsnips, also good. MORE

 
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