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Carrot Parsnip Stir-Fry

Orange carrot slivers and yellow parsnips make a pretty and different side dish. If parsnips aren't available, you could substitute rutabagas or turnips. Usually, I saute the vegetables until they are crisp-tender. But they're also good quite well-cooked, almost browned. --Lavonne Hartel Williston, North Dakota
8 Servings - 25 min -
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Servings:8  | Calories:171 | Total Fat:7g  | Chol:18mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 4g
20 %
Total Carb 26g
9 %
Fiber 7g
28 %
Sugars 9g
Cholesterol 18mg
6 %
Sodium 148mg
6 %
Protein 2g
4 %
37% Parsnips
35% Butter
27% Carrots
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 1/2 pounds parsnips, peeled and julienned
1/4 cup butter
2 pounds carrots, julienned
2 tablespoons dried minced onion

Directions : View recipe directions on
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