This Perfect Parsnips recipe is from my fabulous friend Nan. It is one of my favorites. Haven’t had parsnips too many other ways besides maybe in a stew. I like to cook them fast on medium-high heat so that they get browned and crispy.
I love the earthy flavors that a parsnip delivers and with the lemon and dill, it is just perfect. The flavors scream Fall so this is my last entry for you for Thanksgiving.
Here in Canada
Up here in Canada, we celebrate Thanksgiving in early October. That may seem early to our American friends but if we waited until the end of November we would likely be making snowmen instead of turkeys!
I hope you have a fantastic long weekend here in Canada and you enjoy being around the table with family and friends. I know I sure will. Happy Thanksgiving to you all!!
- 4 parsnips, peeled and sliced into matchsticks
- 2 carrots, peeled and sliced into matchsticks
- 3 Tbsp. butter
- 1 Tbsp. lemon juice
- 1 tsp. dried dill
- Parsley for garnish
- Stir fry parsnips and carrots in the butter over medium-high heat for 4-5 min. until slightly browned and tender-crisp. Drizzle with the lemon juice and dill and toss. Transfer to a serving dish and top with parsley for garnish.
Amount Per Serving:Calories: 156Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 94mgCarbohydrates: 19gFiber: 4gSugar: 6gProtein: 2g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust