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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 131
% Daily Value**
Total Fat 6g
9%
Saturated Fat 4g
6%
Unsaturated Fat 0g
Cholesterol 15mg
5%
Sodium 10mg
0%
Total Carbohydrate 19g
6%
Dietary Fiber 4g
14%
Sugars 10g
Protein 1g
Vitamin A  5%Vitamin C  21%
Calcium  4%Iron  4%
Potassium  8%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Sauteed Parsnips

Date Added: June 11, 2009

Ingredients:

1 Tablespoon Sage
1 Tablespoon Fresh Thyme Leaves finely chopped
2 Tablespoons Cider Vinegar or sweet and sour sauce
2 Tablespoons Unsalted Butter cut into small pieces
2 Tablespoons Dark Brown Sugar packed
1 Pound Parsnip halved lengthwise (or small parsnips)
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Directions:

1. Cook the parsnips in boiling salted water until just tender, 5 or 6 minutes, then drain.

2. Cut each parsnip into slices 1/4-inch thick. Melt the butter in a large skillet over medium heat.

3. Add the parsnips and cook until lightly browned, about 4 minutes.

4. Sprinkle with the sage and thyme and the brown sugar and turn over.

5. Cook until very tender, about 4 minutes longer.

6. Remove from the heat and sprinkle with the vinegar and salt and pepper to taste.

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Dietary Notes:
This recipe is low-sodium with 9.75mg per serving and low-cholesterol with 15.25mg per serving

This recipe is high in Vitamin C with 21% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Sulfites, Natural Sweeteners, Vinegar allergies.
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