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Carrot Parsnip Stir-Fry

Rated as 4.32 out of 5 Stars

"Orange carrot slivers and yellow parsnips make a pretty and different side dish. If parsnips aren't available, you could substitute rutabagas or turnips. Usually, I saute the vegetables until they are crisp-tender. But they're also good quite well-cooked, almost browned. --Lavonne Hartel Williston, North Dakota"
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25 m servings
Original recipe yields 8 servings


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  1. In a large skillet, saute parsnips in butter for 3-4 minutes. Add carrots and onion; cook and stir until vegetables are tender, about 10-15 minutes.


Read all reviews 12
  1. 19 Ratings

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Most helpful positive review

I added sweet potato -- and some nutmeg and a bit of cayenne. Delicious!

Most helpful critical review

This is only the 2nd recipe I've ever tried making with parsnips as a way to introduce unfamiliar veggies to my 5 yr old. The dish looks colorful, but I have been unsuccessful at getting my son...

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Most positive
Least positive

I added sweet potato -- and some nutmeg and a bit of cayenne. Delicious!

Believe it or not, this recipe is delicious - I've been using it for years! One evening with company, while our friend was helping himself to a second helping, he told me how good it was and as...

AW MAN! This is GOOD! If I could give this 10 stars I would! I accidentally browned/fried my parsnips when I first put them in the pan because I had the flame up to high but that was the best pa...

This dish was beautiful! The sweetness of the parsnips and carrots were wonderful. Will definitely make again.

Very yummy! Changed from parsnips to turnips a few times as I didn't have parsnips, also good.

Used fresh carrots & parsnips from the Farmers Market. Really easy, tasty and pretty dish. Did add a sprinkle of nutmeg and honey - really brought out the natural sweetness. Recommend!

Oh yum! This was SO good! I used olive oil instead of butter, with a dash of pepper. Made a beautiful looking dish (so colorful), that I will definitely make again. Thank you so much for the rec...

this was a great sidedish and a nice alternative to the usual vegetable side. I used olive oil vice the butter and it was still great. If you like parsnips you will really like this recipe.

So simple and so yummy. The only changes I made were that I only cooked the parsnips for a minute before I added the carrots and I added kosher salt and white pepper towards the end of the cooki...