Recipe
Side Dish
Golden Parsnips and Turnips
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 3 parsnips, peeled, halved, quartered | ||
| 3 turnips, peeled, sliced | ||
| ¼ c. Hy-Vee flour | ||
| ½ tsp. Hy-Vee salt | ||
| 1 tsp. Hy-Vee dried parsley | ||
| ½ tsp. Hy-Vee dried basil | ||
| ¼ tsp. Hy-Vee ground nutmeg | ||
| ½ c. Blue Bonnet margarine, melted |
Directions
- In a large saucepan, cover parsnips and turnips with water. Cover. Boil over medium-high heat until tender, 5 to 10 minutes. Drain.
- In a plastic bag, combine flour, salt, parsley, basil and nutmeg. Dip parsnips and turnips in butter. Place them in the bag. Shake bag to coat.
- Heat remaining butter in a large skillet over medium-high heat. When the butter starts to sizzle, add vegetables. Cook, turning occasionally, until all sides are golden brown.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 15mg
- Sodium: 390mg
- Total Carbohydrates: 22g
- Protein: 2g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 20%
0%
Iron 8%
0%
Calcium 6%