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Ingredients
1 pound parsnips
3 tablespoons oil
½ cup chicken stock
2 teaspoons grainy French mustard
Salt to taste
2 tablespoons sour cream
Nutritional analysis per serving (4 servings)
22 grams carbs; 4 milligrams cholesterol; 202 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 6 grams fiber; 378 milligrams sodium; 2 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shred the parsnips into paper- thin slivers. Discard the parsnips' core.
- Step 2
Heat the oil in a frying pan, and add the stock and mustard, stirring them together.
- Step 3
Sprinkle the parsnip slivers with salt, and add the slivers to the sauce. Saute 2 to 3 minutes, turning frequently. Stir in the sour cream, and serve immediately.
Private Notes