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Carrot Parsnip Stir-Fry

“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”

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Honeyed Carrot Coins

Submitted by: Annie Hicks

IT SEEMS carrots are frequently on my menu. They're so easy to work with and are usually on hand. This is one of my favorite recipes. I got it from a neighbor. We like to share recipes at our potluck suppers while we're eating all those delicious home-cooked dishes. -Annie Hicks, Zephyrhills, Florida

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Parsnip Patties

Submitted by: A.L. Hensley

I always grow parsnips in my garden and discovered this quick and delicious way to enjoy them. My wife and I enjoy cooking and we always turn to the recipe first in Country.

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Carrot 'N' Celery Amandine

Submitted by: Carol Gaus

'When I prepare a rather plain entree like baked chicken for dinner, I try to make an interesting side dish like this one,' writes Carol Gaus of Itasca, Illinois. 'The crisp-tender veggies, seasoned with soy sauce and garlic, get added crunch from the toasted almonds.

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Carrot Zucchini Saute

Submitted by: Mildred Rickett

'I concocted this eye-pleasing recipe as a quick-and-easy side dish, and it's fast become a family favorite,' notes Mildred Rickett of Magnolia, Texas. 'It's a wonderful way to use up an abundance of veggies from your garden.'

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Zucchini 'N' Carrot Coins

Submitted by: Donna Cline

Writes Donna Cline from Pensacola, Florida. 'We especially enjoy Zucchini 'n' Carrot Coins this time of year, when fresh vegetables are plentiful. This colorful side dish is attractive with any meat.'

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Spiced Carrot Strips

Submitted by: Ruth Andrewson

Carrots are readily available year-round, but their beautiful harvest color is perfect this time of year. These lightly sweet strips get unique flavor from cinnamon, which enhances the fresh carrot taste. Give this special yet simple side dish a try! -Ruth Andrewson, Leavenworth, Washington

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Zesty Carrot Bake

Submitted by: Grace Yaskovic

For a fun vegetable dish, try these tender carrots in a sauce that gets its zip from horseradish. With a crunchy crumb topping and comforting sauce, it will tempt even those who usually don't care for cooked carrots. -Grace Yaskovic, Branchville, New Jersey

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Tomato Cabbage Stir-fry

Submitted by: Agarita Vaughan

'I've been serving this dill-seasoned side dish for more than 30 years,' shares Agarita Vaughan of Fairbury, Illinois. 'I fix it frequently in the summer using vegetables from our garden.'

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Parsnip Pancakes

Submitted by: Lois Frazee

Instead of rice or potatoes with her meal, Mom chose these delicate pancakes that are crispy on the outside and tender inside. The parsnips have a pleasant sweetness, while the chives add a hint of onion flavor. --Lois Frazee, Gardnerville, Nevada

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Carrot Coin Casserole

Submitted by: Linda Phillippi

Linda Phillippi of Ronan, Montana has been making this comforting casserole for three decades. She's enhanced the recipe over the years by adding nutmeg and trying different vegetables.