Recipe by Patricia Cox
"These parsnips are a winning recipe whether you've liked parsnips in the past or not. I experimented with this recipe to try to make parsnips more enjoyable for folks who previously didn't enjoy them. This one is good for a sodium restricted diet. It tastes like you're cheating that diet but you won't be. Enjoy."
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low-sodium turkey bacon, chopped
parsnips, peeled and sliced
distilled white vinegar
The flavors really go well together. - The earthy parsnips, salt from bacon, tang from vinegar, with a hint of sweetness from the sugar and the crunchiness of the nuts. Didn't have pecans so I used walnuts. Will make again.
My father asked for a parsnip dish when we cooked dinner for them. Without ever really knowing what a parsnip was, we stumbled upon this recipe. My father absolutely loved this recipe and has asked for it several more times! I don't care for parsnips but, lucky us, he always asks to take home all of the leftovers!
The flavours went together well! I was quite surprised. The parsnips were a little under-cooked, so I'd recommend cooking them slightly longer. I will definitely impress guests with this side dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 178
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