“They’re white carrots, Boogey” – Sauteed Parsnips with Baby Bellas & Onions

 

If you try to tell me that you have never told your child a little white lie to get them to behave, eat their food, not eat something, clean their room, be nice to their siblings, or any other behavior we would like to control in our kids, you are the one telling a BIG FAT LIE!  Here are just a few that have been used a time or two in the Hardin household.

“If you swallow that gum it will get stuck in your stomach for 5 years.”

“I’m going to call Santa……..I have his number.” and now we have that pesky little elf to be the “official reporter of behavior to Santa.”

“Sorry, honey, we are all out of batteries (for your insanely annoying toy) and all the stores are closed.”

“I’m sorry, sweetie, that show isn’t on right now……I don’t think it’s ever coming on again.  Dino Dan was cancelled.”

“They’re white carrots, Boogey, you love carrots.”

The carrots tale is my latest little white lie and while it wasn’t completely true, it wasn’t completely untrue.  I mean they do look like carrots and it could have been that I didn’t know what they were until after I convinced him to eat them…..sorry, that’s not true, but nonetheless, I got him to eat them and that to me was a little white SUCCESS!!!!!  I have to admit, though, that I did let him have alittleketchup, but we do what we have to do at the kitchen table.

It won’t be long before this parenting tool will become ineffective and our kids will start calling our bluff, but my little guy is still buying it, so I will keep playing my chips until the gig is finally up!  Next up….”Honey, that’s chicken……you love chicken.”

Sauteed Parsnips with Baby Bellas & Onions

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 tbsp Smart Balance or butter
  • 1 lb parsnips, peeled and cut into slices
  • 6 oz sliced baby bella mushrooms
  • 1/2 sweet yellow onion, sliced
  • 2 garlic cloves, minced
  • 1/4 cup fresh chopped thyme
  • 1/2 tsp dried parsley
  • 1/2 cup chicken broth
  • 1/4 cup sweet white wine (i.e. reisling) *optional
  • Kosher salt & black pepper to taste

Instructions

  1. In a saute pan over medium heat, heat olive oil and melt butter. Add parsnips, garlic, onions and mushrooms. Cook approximately 10 minutes or until mushrooms and onions are tender. Add more oil if needed to prevent burning as parsnips will absorb liquid.
  2. Add chicken broth to pan. Reduce to a simmer. Simmer about 20 minutes over low heat. Add wine, thyme and parsley. Let simmer about 10 minutes or until liquid is absorbed and parsnips are tender. Season with salt & pepper.

Notes

The white wine will add a sweet flavor but is optional.

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Comments

  1. Lol, I’ve been lying about white carrots and orange carrots in the soup….I have a feeling it is coming to an end soon cause he is starting question everything in details :-)

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