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Pan-Fried Parsnips with Sour Cream and Onions

Pan-Fried Parsnips with Sour Cream and Onions

serves 2



3 tbsp. olive oil, divided
2 large parsnips (8 or 9 oz) [or use more smaller ones ;-)], sliced on the diagonal into 1/8th inch thick ovals
2 tbsp. chopped fresh Italian parsley
2 tsp thinly sliced green onion tops [we don't have green onions this week, but you could shave some thin slices of any onion and cut those into segments - they'd be pretty with the parsley!]
Sour cream

Heat 1 1/2 tbsp. oil in a large skillet over medium-high heat. Arrange half the parsnip slices in a single layer in the skillet. Sprinkle with salt and pepper. Cook until bottoms are golden, 3 to 4 minutes. Turn parsnips over; sprinkle with salt and pepper. Cook until tender and slightly crisp, another 2 to 3 minutes longer. Transfer to a plate, mound in center. Repeat with remaining olive oil and parsnip slices. Top with parsley, onions, and sour cream.

 

This entry is related to the following products. Click on any of them for more information.
Onion, Parsnip, Parsley, Scallions (Green Onion), Onions, Parsnips,
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