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Mediterranean Parsnips
Ingredients
-
3 1/2
pounds small parsnips
-
3
tablespoons olive oil
-
1/4
teaspoon salt
-
1/4
teaspoon pepper
-
1
3 1/2 ounce jar capers, drained (1/2 cup)
-
1
cup pitted kalamata olives, coarsely chopped
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.
From the Test Kitchen
- Variation 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 Facts
(Mediterranean Parsnips)
- Servings Per Recipe 8,
- Calories 234,
- Protein (gm) 3,
- Carbohydrate (gm) 41,
- Fat, total (gm) 8,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 9,
- Vitamin C (mg) 26,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 117,
- Sodium (mg) 535,
- Potassium (mg) 733,
- Calcium (DV %) 81,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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