Pan-Fried Carrot and Parsnip Recipe
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.
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Side Dishes
Cuisine: North American
Keyword: parsnips, side dishes, Thanksgiving
Servings: 6 Servings
Calories: 104kcal
- 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
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.
Serving: 1 | Calories: 104kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 62mg | Fiber: 3g | Sugar: 4g