Sauteed Parsnips

READY IN: 30mins
Recipe by AmyHasAPlan

It's hard to resist seconds when I make up a batch of these delicious veggies. The trick is to slice them very very potato chips. I find it is best to use a mandoline to make the job quick and easy. I'm not a big carrot fan, and I find that slicing thicker pieces makes the parsnips taste a bit "carroty." This is not a low-cal recipe, but it is loaded with vitamins and has a flavor that will make you crave parsnips from now on!

Top Review by loof751

Boy - these are GOOD! The combination of spices is great on the parsnips and we loved the sweet caramalized flavor they got from being sauteed. I used a bit less oil than called for, and didn't want to add more so when they began to get dry I just added a little water and that worked great. Loved this - thanks for sharing the recipe! Made for Fall Pick-A-Chef 2011

Ingredients Nutrition


  1. Slice parsnips as thin as possible. Use a mandoline if you have one, on the thinnest setting.
  2. Heat olive oil in a large skillet. Add parsnips, garlic, spices, and salt. Saute on medium to low heat until parsnips become tender and transparent. The parsnips have a tendency to absorb the oil, so be prepared to add a little more if the parsnips begin to stick to the bottom. Do not cook too fast. You want them to get thoroughly cooked without getting burned.
  3. When the parsnips begin to look done, add the butter and sugar. Continue to saute until slightly browned.

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