recipe reviews for:

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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Reviewed: Jan. 14, 2009

This dish was beautiful! The sweetness of the parsnips and carrots were wonderful. Will definitely make again.

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Reviewer:

Monica

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 9, 2008

Very yummy! Changed from parsnips to turnips a few times as I didn't have parsnips, also good.

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Reviewer:

Jewels28

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2008

I added sweet potato -- and some nutmeg and a bit of cayenne. Delicious!

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MamaRock

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Reviewed: 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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