Parsnip and Red Peppers work nicely together as a side dish. Incorporate a little lemon butter and you have a great accompaniment for steak.
This little side dish is something I have served alongside steaks and roasts 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.
How to make Parsnip and Red Peppers in Lemon Butter
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.
The red pepper strips are next quickly stir-fried until just beginning to soften
Now add back the parsnip along with the onion at the same time and saute just until the onion is slightly translucent.
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.
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Parsnip and Red Peppers in Lemon Butter
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.