This simple recipe for rhubarb upside-down cake utilizes cake mix to create a delectable dessert with rhubarb and marshmallows.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 6 parsnips, peeled and quartered lengthwise
- ¼ cup all-purpose flour for coating
- ½ teaspoon seasoning salt
- ½ cup butter, melted
Instructions
- In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
- In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
- Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 6 g |
| Protein | 3 g |
| Saturated Fat | 12 g |
| Sodium | 239 mg |
| Sugars | 8 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I had never had parsnips before, so this was a good first use. We weren’t prepared for the sweetness? Easy recipe. Tasted good. We’ll make it again. Next time I’ll cut slice them round, but not a big deal Only reason for 4 stars instead of 5 was it needed more seasoning.
This is how my mum always made them. They are sweet , crisp and also creamy. Thank you for jogging my old memory
They were tasty. The only thing is I precooked them too long so they were very soft. I was hoping for more of a crispy parsnip.
I’ve now made this twice. The first time I did as the recipe states and it came out too mushy. This time I boiled the parsnips only five minutes instead of ten and the pieces were more firm. This is a very tasty dish just don’t over boil them first before the butter sautéing.
Used coconut oil. Still tasted like parsnips.
Probably the best parsnip recipe I’ve ever had. Used to eat them mashed as a child and forgot all about them until recently – these were absolutely wonderful, very creamy and just the right amount of seasoning to bring out the flavor of the parsnip. Yummy!!!
Excellent. I roll in grated parm for a low carb option.
This recipe brings me back to my childhood. My Dad would cover a mound of parsnips with straw and soil to store them over the winter. In late winter or early spring he would break into the cache and prepare them this way, well maybe a little more butter. The nuttiness of this root vegetable is delicious!
Never tried parsnips before – but they were great prepared this way!
i love parsnips and i do the all above without the flour but think i will try this way. 🙂 thanks
Yummm!!! Loved this, will def make again!
Very tasty way to make Parsnips. My husband picked some up from a local market and we weren’t quite sure what to do with them. Instead of the 1/2 cup of butter I used some olive oil mixed with a bit of garlic butter and that worked great! Very yummy and the hubby loved it.
I really didn’t like this at all. Even if you enjoy the taste of parsnip, cutting it lengthwise really makes it quite tough and stringy. Will not be making again.
I didn’t coat them at all. I just fry them in a little butter. Delicious!
this was great. I will definitely make it again!
My Mother and Grandmother browned boiled parsnips in bacon grease (not much healthier than butter – but more flavor). Loved them as a child and still like them at least once a year.
Havn’t made these for years but glad I did! Very sweet and tender! Better than french fries!
Very Yummy! Double the Flour and Seasoned Salt amount + add 1/2 tsp of black pepper for more flavor! This might cook better in a mini fryer as it leaves your frying pan a gross mess with the flour/butter build up!
Tasted great and I really enjoyed them. I added pepper and extra salt but next time might add some paprika to give a little extra kick.
Not too bad. I used olive oil instead on butter.
If you like parsnips, you have got to try this one. Delicious!