Parsnip Recipe - Vegan
This Parsnip Recipe comes together in a matter of minutes! A vegan, healthy, parsnip recipe it’s perfect for a side dish for Thanksgiving and Christmas or Hanukkah!
Servings 4 servings
Calories 83kcal
Cost $2
Ingredients
- 1/2 pound parsnips, cut julienne style
- 1 tablespoon coconut oil can substitute butter
- 1 tablespoon brown sugar use certified organic** notes below
- salt and pepper to taste
Instructions
- Place parsnips in no stick pan with 1/4 cup water. Cover, turn on high. once boiling, Drain water.
- Let the heat from stove dry out pot. (Can be placed in water bath to cool and refrigerated until ready to proceed.)
- Add coconut oil and brown sugar. Sauté over high heat in a large skillet, until caramelized and tender.
Video
Notes
Heat on high heat to get good caramelization.
Julienne cut parsnips are more attractive for serving.
Par cook them only for a few minutes. They should still be pretty hard.
Can be par cooked 1-2 days before finishing them
Serve immediately.
**Many refined sugars are not vegan. Be sure to buy a Certified U.S. Department of Agriculture organic sugar, which cannot be filtered through bone char.
Nutrition
Calories: 83kcal | Carbohydrates: 13g | Fat: 3g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 212mg | Fiber: 2g | Sugar: 5g | Vitamin C: 9.7mg | Calcium: 20mg | Iron: 0.3mg