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Sautéed Parsnips Recipe
A classy, stand-out side dish, sautéed parsnips are flavored with wine, butter, and thyme. They’re the perfect addition to any meal – especially Thanksgiving!
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
servings
Calories
126
kcal
Author
Rachel Gurk
Ingredients
4
large parsnips, peeled and cut into ¼ inch slices
1
tablespoon
olive oil
1
tablespoon
butter plus 1 teaspoon, divided
Salt and pepper to taste
⅓
cup
dry white wine
(chardonnay, dry riesling, sauvignon blanc, pinot grigio)
½
teaspoon
dried thyme
Instructions
Melt butter and olive oil over medium heat. Add parsnips, sprinkle with salt and pepper, and cover. Cook for 5 minutes, covered.
Stir, cover again and cook for an additional 5 minutes
Uncover, increase temperature to medium-high and cook until parsnips are tender and browned.
Add wine and continue to cook until wine is almost completely reduced. Add 1 teaspoon butter and melt, sprinkle with dried thyme.
Serve immediately.
Notes
Carrots can be substituted for the parsnips, if desired. A combination of carrots and parsnips is nice, too.
Dairy-free alternative: Omit the butter and add an extra drizzle of olive oil.
Nutrition
Calories:
126
kcal
|
Carbohydrates:
19
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.1
g
|
Cholesterol:
5
mg
|
Sodium:
26
mg
|
Potassium:
398
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
61
IU
|
Vitamin C:
18
mg
|
Calcium:
41
mg
|
Iron:
1
mg