Pan-Fried Carrot and Parsnip Recipe

Tara Noland

A wonderful Fall side dish for your Thanksgiving table. These Pan-Fried Carrot and Parsnip Recipe has been called Perfect Parsnips which in my mind nails this recipe. They are the best parsnips I have ever had.

4.89 from 9 votes

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Prep Time 15

Cook Time 5

Total Time 20

Course Side Dishes

Cuisine North American

Servings Servings

Calories 104 kcal

Ingredients

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
Salt and Pepper to taste

Instructions

Prepare your parsnips and carrots by first washing, peeling, and then slicing them into matchsticks. You can have ready all your other ingredients in bowls or at least at the ready when you want to start to cook.
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.

Equipment

Blue Diamond Cookware Diamond Infused Ceramic Nonstick 5QT Saute Pan Jumbo Cooker with Helper Handle and Lid, PFAS-Free, Dishwasher Safe, Oven Safe, Blue

STAUB Ceramics Oval Baking Dish Set, 2-piece, Cherry

OXO Good Grips 2-Piece Peeler Set - Swivel and Julienne

Nutrition

Serving: 1Calories: 104kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 15mgSodium: 62mgFiber: 3gSugar: 4g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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