Mediterranean Parsnips
Recipe from Better Homes and Gardens

This vegetable side dish goes well with grilled or roasted pork or beef.


Mediterranean Parsnips

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Servings: 8 side-dish servings
Prep Time: 25 mins
Total Time: 40 mins
Related Categories: Onions, Parsnips, Quick and Easy
 
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Ingredients
  • 3-1/2  pounds
    small parsnips
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  • 3  tablespoons
    olive oil
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    pepper
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  • 1  3.5 ounce jar
    capers, drained (1/2 cup)
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  • 1  cup
    pitted kalamata olives, coarsely chopped
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Directions
1.
Peel and slice the parsnips diagonally into 1-1/2-inch-long pieces. In a large saucepan, cook parsnips, covered, in a small amount of boiling lightly salted water for 12 to 15 minutes or until tender; drain.
2.
Gently toss parsnips with olive oil, salt, and pepper. Transfer to a serving dish. Top with olives and capers. Serve immediately. Makes 8 side-dish servings.

Reach for a different jar
Prepare parsnips as above except, omit the olive oil and toss parsnips with 1/4 cup raspberry-mustard and drizzle with about 2 tablespoons of honey. Or, omit olives and capers and use 1 cup jarred caramelized onions.
Nutrition information
Calories 234, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 535 mg, Carbohydrate 41 g, Total Sugar 0 g, Fiber 9 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 44%, Calcium 8%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Sweet Potato and Parsnip Puree
Sweet Potato and Parsnip Puree

Tired of the usual mashed potatoes? Try this fabulous puree that combines sweet potatoes and parsnips seasoned with butter, brown sugar, black pepper and chives.

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