Recipe by Sondra Beth
It's best to use parsnips less than an inch wide as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. Using warm water will help the sugar dissolve more readily. This recipe is based from a recipe I acquired by Cook's Country
Top Review by Goat mom
Recently discovered the amazing veggie parsnip and looking for another recipe and this looked yummy. I sliced a bit thinner and just fried till nicely browned and both the carrots and parsnips were perfect. I used coconut to fry in and topped with a grind of Celtic sea salt. Served with some cube steak and gravy with rice. Even my hubby, the non veggie lover, told me to make them again. They had a lovely sweet caramelized taste. Thanks for sharing.
- 3 tablespoons vegetable oil
- 1 1⁄2 lbs carrots, peeled and cut diagonally into 1/2-inch-thick pieces
- 1 1⁄2 lbs parsnips, peeled and cut diagonally into 1/2-inch pieces
- 3⁄4 cup warm water
- 1 1⁄2 teaspoons sugar
- salt and pepper
- 1 tablespoon finely chopped flat fresh parsley leaves
Directions See How It's Made
- Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
- Whisk water, sugar, and 1 teaspoons salt in small bowl until sugar dissolves.
- Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes.
- Stir in parsley and season with salt and pepper.