Prep 5 mins
Cook 30 mins
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
- 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
- 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.
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.
I still prefer oven roasted, but this is a great alternative to heating up the oven just for vegies. Easy to do. Made for Fall 2011 PAC game.
This is such an easy and tasty do again recipe. I pan browned the veggies earlier in the day and just finished them up 15 minutes before dinner. That bit of sugar in the water really makes a difference to the taste. Thanks Sondra for posting this recipe