Try this Sauteed Parsnips and Carrots with Honey and Rosemary recipe, or contribute your own.
Suggest a better descriptionHeat oil in large skillet over medium -high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. Do Ahead: Can be made 1 day ahead. Cover and chill.
Add butter, rosemary and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes, Season to taste with more salt and pepper. If desired.
Tip: Carrots can take a bit longer to cook than parnips, so if the carrots are large and mature, saute them for a minute or two to soften slightly before adding the parsnips.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 368 | ||
Calories from Fat: 324 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36g | 48 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 61mg | 19 % | |
Sodium 3653mg | 126 % | |
Potassium 26.1mg | 1 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 13.2g | ||
Protein 0.3g | 0 % | |
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: 368
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