Sauteed Parsnips

Sauteed Parsnips

4.5 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 69.5
  • Total Fat: 1.7 g
  • Cholesterol: 3.9 mg
  • Sodium: 8.2 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 1.1 g

View full nutritional breakdown of Sauteed Parsnips calories by ingredient
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Nutritious and tasty root vegetable Nutritious and tasty root vegetable
Number of Servings: 4


    2 medium sized parsnips (approx. 9"), 1/2 tbsp. butter, salt & pepper to taste.


Peel the parsnips and cut off and discard the ends. Slice into 1" rings and place in a microwave safe dish with 1/4 cup of water. Microwave 5-7 minutes on high or until tender when pierced with a knife tip. Do not overcook or they will get soggy.

Melt 1/2 tbsp. butter in a nonstick pan. Drain parsnips and saute in the butter on medium/high heat for a few minutes on each side or until lightly browned. Season with a little salt and pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user ~PENNY~.


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Member Ratings For This Recipe

  • Incredible!
    3 of 3 people found this review helpful
    I skipped the microwave part and just let them cook in the skillet until a crunchy brown on the outside. Yum - 10/25/09

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  • 2 of 3 people found this review helpful
    I bought parsnips for the first time today and this looks like a good recipe to try. - 6/5/09

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  • Very Good
    1 of 1 people found this review helpful
    didn't do the par boil but sauted in Olive Oil, even my daughter thought they were great (I didn't tell her they were good for her) - 2/24/10

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  • I used olive oil instead of butter (allergic to the latter), and enjoyed it. Thank you. :) - 3/16/13

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  • I love these. I grate them and sauté, then add a touch of Splenda brown sugar blend. - 11/28/12

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  • Good method for speeding up cooking. I sprayed my pan with Pam and sprinkled Butter Buds on the parsnips before microwaving. Used my favorite salt and dried chipotle seasoning while sauteing. Yum. - 7/14/12

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  • These are great. Thanks for sharing. Love the parsnips - 1/4/12

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  • I added fresh sliced mushrooms and a bit of crushed fennel seed in place of the salt. I could eat this once a month or so as a change of pace. - 1/11/11

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  • This was a great way to try them for the first time, thanks for the recipe! - 12/13/10

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  • Yummy, surprisingly sweet ! I cut them in long strips because mine were skinny. Easy to do. - 9/9/10

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  • Loved them and so did my husband. Simple and delicious right out of the garden. Yummmmm. - 4/5/10

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  • I enjoyed this simple recipe. They made a good snack the next day. When cold it seemed to bring out the sweetness. I will have to try egg and flour dipped version. - 3/11/10

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  • I like mine sliced thinner, and sauteed without the precooking, but this was a good variation! Thanks! - 4/15/09

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  • 0 of 1 people found this review helpful
    I will have to try parsnips this way. We had them for Christmas and my mom fries them in butter after dipping them in egg and flour. She said to also bake them without the butter is good too! - 12/29/08

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