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Parsnip Saute


Parsnips are rich in vitamins and minerals, especially potassium and vitamin C, and they also are a good source of both soluble and insoluble fiber. If you grow your own, wait until after the first frost for an even sweeter crop.


1 large
parsnip, peeled, cut into half moons
1 tbsp
agave nectar
1 tbsp
rice vinegar
2 tbsp
mirin (optional)
1⁄2 tsp
sea salt
1⁄8 tsp
black pepper
1 tbsp
unrefined extra-virgin olive oil
1⁄2 cup
white or yellow onion, chopped
2 tbsp
green onion, chopped


Coat parsnip with agave, rice vinegar, mirin, salt and pepper. Let sit for 5 minutes. Heat sauté pan to medium high, then add olive oil. Saute onion until it becomes translucent. Add parsnip and sauté until golden brown and soft. Garnish with green onion.

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Parsnip Saute
SourceCopyright 2009, Genevieve Sherrow, MS, Original Recipe.
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes