Patricia's Parsnips

3
Patricia Cox 1

"These parsnips are a winning recipe whether you've liked parsnips in the past or not. I experimented with this recipe to try to make parsnips more enjoyable for folks who previously didn't enjoy them. This one is good for a sodium restricted diet. It tastes like you're cheating that diet but you won't be. Enjoy."

Ingredients

35 m servings 274 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil in a large skillet over medium heat. Cook and stir the turkey bacon in the hot oil until almost crisp. Add the parsnips, onion, and chopped pecans. Cook and stir until the parsnips are almost tender, about 10 minutes. Stir in the sugar and vinegar; continue to cook until the parsnips are tender, 3 to 4 minutes more.
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Reviews

3
  1. 3 Ratings

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The flavors really go well together. - The earthy parsnips, salt from bacon, tang from vinegar, with a hint of sweetness from the sugar and the crunchiness of the nuts. Didn't have pecans so I ...

The flavours went together well! I was quite surprised. The parsnips were a little under-cooked, so I'd recommend cooking them slightly longer. I will definitely impress guests with this side di...

My father asked for a parsnip dish when we cooked dinner for them. Without ever really knowing what a parsnip was, we stumbled upon this recipe. My father absolutely loved this recipe and has ...