How to make it

  • Directions
  • Steam parsnips and carrots in steamer over medium heat 8 to 10 minutes, or until crisp-tender. Drain.
  • Heat oil in skillet over low heat. Add mustard seeds and cover. When popping sound begins, turn off heat. Keep skillet covered until popping stops. Set aside.
  • Melt butter in nonstick skillet over medium heat. Stir in maple syrup and mustard. Add parsnip and carrot sticks, and cook over low heat 8 minutes, or until vegetables are glazed and golden. Toss with mustard seeds, and season with salt and pepper, if desired.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    nadaism ate it and said...
    Love carrots and parsnips. Will be popping those seeds soon.
    Nada :)
    Was this review helpful? Yes Flag
  • borinda 8 years ago
    First - really interesting information about popping the mustard seeds, I'd never known that. Next - Combine that with two veggies we love and this recipe sounds wonderful.
    Was this review helpful? Yes Flag
    " It was excellent "
    ayeyerma ate it and said...
    Hey Mystic, i've been browsing peoples recipes for the past hour and guess what 8/10 of them that i love happen to be yours!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes