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”

Sort reviews by:
DATE
RATING
MOST HELPFUL

Reviewed: Mar. 31, 2012

This is only the 2nd recipe I've ever tried making with parsnips as a way to introduce unfamiliar veggies to my 5 yr old. The dish looks colorful, but I have been unsuccessful at getting my son to try it & both my husband and I think it's just ok. Maybe you have to love carrots & parsnips to appreciate the recipe. It is worth giving a try, especially since it's out of the ordinary for veggie side dishes... at least, it is in our household. Thanks for sharing the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ANNA72

Cooking Level: Intermediate

Reviewed: Jan. 22, 2012

I thought it was good but probably would like to try/find another receipe to try something different

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gingerriss

Reviewed: Mar. 8, 2011

AW MAN! This is GOOD! If I could give this 10 stars I would! I accidentally browned/fried my parsnips when I first put them in the pan because I had the flame up to high but that was the best part! I skipped the onion, drizzled a wee bit of honey over the whole thing, then sprinkled it with a pinch of nutmeg and cinnamon! MMMM!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

rcole63301

Cooking Level: Intermediate

Home Town: Amherst, Ohio, USA

Living In: Savannah, Georgia, USA

Reviewed: Mar. 2, 2011

So simple and so yummy. The only changes I made were that I only cooked the parsnips for a minute before I added the carrots and I added kosher salt and white pepper towards the end of the cooking, to really bring out the flavors of the vegetables.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Angela W

Cooking Level: Expert

Reviewed: Oct. 13, 2010

Used fresh carrots & parsnips from the Farmers Market. Really easy, tasty and pretty dish. Did add a sprinkle of nutmeg and honey - really brought out the natural sweetness. Recommend!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LAURAMA

Cooking Level: Expert

Reviewed: Aug. 24, 2010

VERY GOOD, I used purple onion and added zuccinni. No other changes, not even salt and pepper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Joanne

Reviewed: Jun. 2, 2010

Oh yum! This was SO good! I used olive oil instead of butter, with a dash of pepper. Made a beautiful looking dish (so colorful), that I will definitely make again. Thank you so much for the recipe!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Cynthia

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Wolfe City, Texas, USA

Living In: Abilene, Texas, USA

Reviewed: Dec. 25, 2009

this was a great sidedish and a nice alternative to the usual vegetable side. I used olive oil vice the butter and it was still great. If you like parsnips you will really like this recipe.

Was this review helpful? [ YES ]
3 users found this review helpful