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Ingredients
2 or 3 parsnips, about 1 pound
Salt to taste if desired
1 tablespoon butter
Nutritional analysis per serving (4 servings)
20 grams carbs; 8 milligrams cholesterol; 111 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 6 grams fiber; 274 milligrams sodium; 1 gram protein; 5 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
Peel and trim off the ends of each parsnip.
- Step 2
Cut the parsnips crosswise into one-inch lengths. Cut each piece lengthwise into half-inch-wide slices. Cut each slice into half-inch rectangular strips. There should be about 3 ½ to 4 cups.
- Step 3
Place the pieces in a saucepan and add cold water to cover and salt to taste. Bring to a boil and let cook 3 to 4 minutes.
- Step 4
Drain the parsnips and put them in a skillet. Add the butter. Saute briefly and serve.
Private Notes
Comments
I boiled the parsnips in my skillet - then added butter - only one pan to wash.
I boiled the parsnips in my skillet - then added butter - only one pan to wash.