![](https://cdn.statically.io/img/www.allrecipes.com/thmb/W1OzKcFIzES9n9-TAvAKnSuWCks=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/823550-a9ae238958644749938869dca17164c5.jpg)
Ingredients
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1 pound parsnips, peeled, cut in half crosswise, and cut into narrow strips lengthwise
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1 tablespoon butter
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1 pinch salt
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ground black pepper to taste
Directions
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Place the parsnips into a saucepan, and cover with water. Bring to a boil, turn down the heat, and simmer until parsnips are tender, 15 to 20 minutes. Drain well, pat the parsnip pieces dry with paper towels, and set aside.
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Melt butter in a skillet over medium heat, and place the parsnips into the hot butter in an even layer. Sprinkle with salt and black pepper (I use quite a bit). Cook parsnips until lightly golden brown on both sides, 5 to 8 minutes per side.
Nutrition Facts (per serving)
111 | Calories |
3g | Fat |
21g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 111 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 2g | 10% |
Cholesterol 8mg | 3% |
Sodium 32mg | 1% |
Total Carbohydrate 21g | 7% |
Dietary Fiber 6g | 20% |
Total Sugars 6g | |
Protein 1g | 3% |
Vitamin C 19mg | 21% |
Calcium 43mg | 3% |
Iron 1mg | 4% |
Potassium 430mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.