| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | lb | Idaho Potatoes |
| 1 | lb | Parsnips |
| 1/4 | c | Butter or margarine |
| 1 | Onion, diced | |
| 1 1/2 | t | Salt |
| 1 | t | Paprika |
| 1/2 | t | Freshly ground pepper |
INSTRUCTIONS
In a 2-quart saucepan, bring two inches of water to a boil over high heat. Meanwhile. peel the Idaho' Potatoes and parsnips; cut them into I /2-inch cubes, and add them to the boiling water. Boil 10 minutes, or until tender Drain well. In a 1 2-inch skillet over medium heat, melt the butter. Add onion and cook about 5 minutes, stirring occasionally. Add the potatoes and parsnips, salt, paprika, and pepper to the skillet, and cook 5 to 10 minutes longer over medium-high heat, stirring frequently, until the v egetables are golden brown. (Makes 6 servings) From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 815
Calories From Fat: 418
Total Fat: 47.4g
Cholesterol: 6.8mg
Sodium: 3900.6mg
Potassium: 1999.6mg
Carbohydrates: 98g
Fiber: 25.8g
Sugar: 28.4g
Protein: 7.7g