Shredded Parsnips with Walnuts
2 tablespoons extra-virgin olive oil
1 pound parsnips, peeled and grated using the large grating disk of a food processor
1/4 cup walnuts, toasted and chopped
1/4 cup golden raisins
1 teaspoon chopped fresh sage
Fresh lemon juice
In a large skillet over medium, heat the oil. Add the parsnips and a pinch of salt, then cook, stirring often, until the parsnips are tender, about 5 minutes. Stir in the walnuts, raisins, sage and a splash of lemon juice. Makes 4 servings.
Per serving: 230 calories, 110 calories from fat (48 percent of total calories), 12 g fat (1.5 g saturated, 0 trans fats), 0 cholesterol, 30 g carbohydrate, 6 g fiber, 12 g sugar, 3 g protein, 135 mg sodium.