Classic Pork N' Parsnips Recipe

Staff Writer
Classic Pork N' Parsnips Recipe
Pork N' Parsnips
Shutterstock

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. 

4
Servings
446
Calories Per Serving
Deliver Ingredients

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. 

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.

Nutritional Facts

Total Fat
21g
33%
Sugar
9g
N/A
Saturated Fat
7g
36%
Cholesterol
81mg
27%
Protein
24g
49%
Carbs
40g
13%
Vitamin A
49µg
5%
Vitamin B12
0.8µg
14.1%
Vitamin B6
0.7mg
37%
Vitamin C
38mg
63%
Vitamin D
2µg
N/A
Vitamin E
2mg
10%
Vitamin K
39µg
49%
Calcium
88mg
9%
Fiber
9g
37%
Folate (food)
110µg
N/A
Folate equivalent (total)
110µg
28%
Iron
3mg
18%
Magnesium
82mg
20%
Monounsaturated
9g
N/A
Niacin (B3)
6mg
32%
Phosphorus
368mg
53%
Polyunsaturated
2g
N/A
Potassium
1121mg
32%
Riboflavin (B2)
0.4mg
24.6%
Sodium
861mg
36%
Thiamin (B1)
1mg
72%
Zinc
4mg
29%

Around the Web