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Pecan-and-Raisin Parsnips

Pecan-and-Raisin Parsnips

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Serves 4 (serving size: about 1/2 cup)

ByJulia Levy

September 2017

Parsnips pair beautifully with piney rosemary and toasted pecans for a taste of early fall. A splash of red wine vinegar lifts the dish.


  • 2 cups peeled parsnips, cut diagonally into 1/2-in. pieces
  • 3 tablespoons water
  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon red wine vinegar
  • 2 tablespoons chopped toasted pecans
  • 1 tablespoon raisins

Nutritional Information

  • Calories 124
  • Fat 6g
  • Satfat 1g
  • Unsatfat 5g
  • Protein 1g
  • Carbohydrate 13g
  • Fiber 4g
  • Sodium 251mg
  • Calcium 3% DV
  • Potassium 10% DV
  • Sugars 9g
  • Added sugars g

How to Make It

Step 1

Combine parsnips and water in a nonstick skillet over medium-high; bring to a simmer. Cover, and cook 2 minutes or until water evaporates.

Step 2

Uncover; stir in olive oil, rosemary, salt, and pepper. Cook 3 minutes or until parsnips are browned and tender. Stir in vinegar; remove from heat. Stir in pecans and raisins.

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