Sauteed Parsnips and Carrots
Sauteed Parsnips and Carrots
Try this quick and easy vegetables recipe by Trisha Yearwood from Trisha's Southern Kitchen.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 35 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • 3 tablespoons Olive Oil
  • 1+½ pounds Parsnips, peeled and quartered lengthwise
  • Kosher Salt and freshly Ground Black Pepper
  • 907 grams thin Carrots, peeled and halved lengthwise
  • 2 tablespoons Unsalted Butter
  • 1 tablespoon chopped fresh Thyme
  • 2 tablespoons chopped fresh Parsley
  1. Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes
  2. Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm

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