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

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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 Facts

234 calories; 8 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 535 mg sodium. 733 mg potassium; 41 g carbohydrates; 9 g fiber; 0 g sugar; 3 g protein; 0 RE vitamin a; 0 IU vitamin a; 26 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 117 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;