2 lb parsnips
1 tbsp vegetable oil
1/4 cup water
Coarse salt and pepper

1. Peel and cut parsnips into long skinny ‘fries’; discard woody core.
2. Heat oil in large nonstick skillet over medium heat until hot. Add parsnips, toss well and cook uncovered until lightly browned, about 5 minutes, stirring often. Add water and continue to cook, uncovered until parsnips are tender, golden brown and liquid evaporates, about 10 minutes. Season with salt and pepper to taste.

Nutritional information available from Foodland Ontario.

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