patricias-parsnips

Patricia's Parsnips

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Patricia Cox
Recipe by  Patricia Cox

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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)

Rate This Recipe
Jenny H.
5

Jenny H.

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 used walnuts. Will make again.

Jim Davidson
0

Jim Davidson

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 asked for it several more times! I don't care for parsnips but, lucky us, he always asks to take home all of the leftovers!

landroval16
0

landroval16

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 dish!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 274 cal
  • 14%
  • Fat
  • 19.8 g
  • 31%
  • Carbs
  • 16.6 g
  • 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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