It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Asian-Style Parsnips
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- #104520
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
2 parsnips, peeled and cut into batons
1 tablespoon vegetable oil
2 teaspoons sesame oil
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon sesame seeds
directions
Heat the vegetable oil in a frying pan and saute the parsnips until softened, then add the brown sugar and soy sauce.
Pour the sesame oil over the parsnips and sprinkle over the sesame seeds and mix well.
Serve either hot or at room temperature. The finished parsnips should be slightly crunchy.
added by
TopChefTod
nutrition data
161 calories, 7 grams fat, 24 grams carbohydrates, 2 grams protein per serving.
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reviews & comments
February 12, 2019
I really enjoyed this. I am on a parsnip kick, and this was delightfully different.
November 13, 2017
This was a surprisingly yummy dish. The parsnips became carmelized, and were delicious! I added cauliflower too.
August 25, 2014
At the grocery store my daughter saw parsnips and insisted I buy them. I thought oh great what am I going to do with these? This recipe was not only easy but she and my son both thought they were delicious. Always happy to find a way to make my kids love veggies!
September 4, 2011
Just using what I had in the fridge, I had some gyoza, and lettuce from the garden. This worked well as a side. I cut the brown sugar to 2 tsp and added a tsp of rice wine vinegar. Used 3 parsnips for 8 oz total clean.