source: All Recipes Dec/jan 2015 magazine
Cut parsnips in half lengthwise. Quarter narrow pieces lengthwise and cut fatter pieces lengthwise into thin strips. Put parsnips in a saucepan, cover with salted water, and bring to a boil.
Reduce heat to simmer, partially covered, until parsnips are tender, 15 to 20 minutes. Drain well and pat dry.
Melt butter in a large skillet over medium heat, then, arrange parsnips in hot butter in an even layer. Season generously with salt and pepper. Cook until lightly golden brown on both sides, 3 to 5 minutes per side.
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Serving Size: 1 Recipe (468g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 442 | ||
Calories from Fat: 116 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 120.6mg | 4 % | |
Potassium 1704.4mg | 45 % | |
Total Carbohydrate 81.6g | 24 % | |
Dietary Fiber 22.2g | 89 % | |
Sugars, other 59.4g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 442
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