Butternut Squash, Carrot & Parsnip Ragoût

From EatingWell: September/October 1994 — Subscribe Now!

Butternut squash, carrots and parsnips take on a sweet intensity when gently braised in broth. Serve with roast chicken, grilled salmon fillets or pan-seared pork tenderloin.

READER'S COMMENT:

"I never expected to like a dish like this, but decided to give it a try after impulsively buying a parsnip at my local grocer. Much to my surprise, it's full of flavor and is very filling! As I had only one parsnip, I used a raddish to...

Butternut Squash, Carrot & Parsnip Ragoût Recipe

Comments

Comment	Posted
I never expected to like a dish like this, but decided to give it a try after impulsively buying a parsnip at my local grocer. Much to my surprise, it's full of flavor and is very filling! As I had only one parsnip, I used a raddish to make up for the loss in volume, which was great as well. I highly recommend it! tortuga425, Redlands, CA	8 weeks 6 days ago

Comment

Posted

I never expected to like a dish like this, but decided to give it a try after impulsively buying a parsnip at my local grocer. Much to my surprise, it's full of flavor and is very filling! As I had only one parsnip, I used a raddish to make up for the loss in volume, which was great as well. I highly recommend it!

tortuga425, Redlands, CA

8 weeks 6 days ago