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Classic Pork N' Parsnips Recipe

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Pork N' Parsnips
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Pork N' Parsnips

Here is a classic and delicious recipe for pork and parsnips. This recipe has been adapted from a recipe first published in the spring 1948 issue of Good Housekeeping Magazine. 

Ingredients

  • 1 Pound pork shoulder, cubed
  • 1/2 Pound potatoes
  • 1/4 Teaspoon pepper
  • 1 Pound parsnips
  • 1/4 Teaspoon paprika
  • 1 medium-sized onion, chopped
  • 2 chicken bouillon cubes
  • 1 8-ounce can of peas
  • 1 Teaspoon salt

Directions

Cut excess fat from porkcubes. Place fat in deep kettle; cook until crispy; remove crisp fat pieces.

In fat left in kettle, thoroughly brown pork. Add salt, pepper, paprika, and onion.

Drain peas; add water and bouillon to canned liquid, and heat in medium-sized sauce pot on medium heat.

Pour liquid over pork; cover and let simmer until tender: about 35 min.

Pare parsnips; remove center core; cut in cubes. Pare potatoes; cut in cubes.

Add parsnips, potatoes, peas to meat; cover; simmer just  for 10 minutes. 

Nutritional Facts
Servings4
Calories Per Serving446
Total Fat21g33%
Sugar9gN/A
Saturated7g36%
Cholesterol81mg27%
Protein24g49%
Carbs40g13%
Vitamin A49µg5%
Vitamin B120.8µg14.1%
Vitamin B60.7mg37%
Vitamin C38mg63%
Vitamin D2µgN/A
Vitamin E2mg10%
Vitamin K39µg49%
Calcium88mg9%
Fiber9g37%
Folate (food)110µgN/A
Folate equivalent (total)110µg28%
Iron3mg18%
Magnesium82mg20%
Monounsaturated9gN/A
Niacin (B3)6mg32%
Phosphorus368mg53%
Polyunsaturated2gN/A
Potassium1121mg32%
Riboflavin (B2)0.4mg24.6%
Sodium861mg36%
Thiamin (B1)1mg72%
Zinc4mg29%