Sauteed Parsnips and Carrots

This is a nice dish to accompany some rice and greens.

Sauteed Parsnips and Carrots

  • Difficulty: easy
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  • 2 Tbsp olive oil
  • 1 medium onion
  • 2 large carrots
  • 3 medium parsnips
  • salt
  • a pinch of nutmeg (optional)
  • a pinch of cumin seeds (optional)


  1. Chop the onion into small dices
  2. Peel the carrot, cut the top and bottom and cut into thin slices
  3. Scrub the parsnips until the skin is without any thread and cut into thin slices similar to the carrot
  4. In a frying pan, heat a Tbsp of olive oil on low heat
  5. Add the onion and the cumin. Turn the heat to medium. Cook 1 or 2 minutes until the onion becomes yellowish
  6. Add the carrots and parsnips with 1 Tbsp olive oil and let cook until they become tender stirring occasionally. Add the salt and a pinch of nutmeg after 10 minutes
  7. Cook for another 10-15 minutes until the parsnips are very tender.
  8. Once ready serve right away, the flavor of the parsnips and carrots mixed together is best when eaten hot

Fall colors in your plate baby!

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