Parsnip and Red Peppers in Lemon Butter

Parsnip and Red Peppers in Lemon Butter

This little side dish is something I have served alongside steak many times, except that, usually, I glaze the vegetables with a little Dry Sherry and sugar. On one occasion, I was out of sherry and so I improvised with butter and lemon juice. The results were very pleasing and definitely worth sharing.

The Basic Method

Browned Parsnip Batons
Browned Parsnip Batons

The parsnip batons are first browned in a little oil ahead of everything else as they take a bit longer to cook than the other veggies. Simply sauté over moderate heat until just tender.

Frying Red Pepper strips
Frying Red Pepper strips

The red pepper strips are next quickly stir-fried until just beginning to soften

Parsnips, red pepper and onion being stir-fried together
Parsnips, red pepper and onion being stir-fried together

Now add back the parsnip along with the onion at the same time and saute just until the onion is slightly translucent.

Finishing the Parsnip and Red Peppers in Lemon Butter
Finishing the Parsnip and Red Peppers in Lemon Butter

Finally, season with a little salt and pepper, add a tablespoon or two of butter and a good few squirts of lemon juice along with a little chopped parsley. Serve with a little more parsley scattered over top.

Your Recipe Card:

Parsnip and Red Peppers in Lemon Butter

Parsnip and Red Peppers always work nicely together as a side dish. Incorporate a little lemon butter and you have a great side dish, especially for steak.
Course: Side Dish
Cuisine: General
Keyword: Butter, Lemon Juice, Onion, Parsnips, Red Bell Pepper
Author: John Thompson

Ingredients

  • 1 – 2 Cups Parsnip cut into batons.
  • 1/2 Cup Red Pepper cut into strips
  • 1/2 Cup sliced Onion
  • 2 Tbsp. Butter
  • 2 Tbsp. Lemon Juice
  • 1 Tbsp. chopped fresh Parsley
  • Salt and Pepper to Taste

Instructions

  • Brown the Parsnip Batons in a little oil over moderate heat until just tender and nicely browned, then remove to a bowl.
  • Add the red pepper strips to the pan and sauté just until beginning to soften.
  • Add the parsnips back to the pan with the onion and sauté a little longer until the onion is just translucent.
  • Add in the butter and the lemon juice, continue to cook for a minute or two until the lemon juice is mostly evaporated, season with salt and pepper, and stir in the parsley.
  • Serve garnished with a little more parsley if desired.

Comments, questions or suggestions most welcome!