Ingredients for Aromatic Parsnips And Carrots
- 2 lbs parsnips
- 1 lb baby carrots
- 2 tablespoons olive oil
- 1 teaspoon fennel seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 4 garlic cloves
- 1/4 cup fresh cilantro
- 1 teaspoon lemon peel
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- drizzle of extra virgin olive oil (optional)
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How to Make Aromatic Parsnips And Carrots
- Peel and chop parsnips and carrots into 1-inch pieces.
- In a large skillet, bring a small amount of salted water to a boil. Add parsnips and cover; cook for 2 minutes.
- Add carrots, cover, and return to a boil. Cook for 4 more minutes.
- Drain the vegetables and set aside. Wipe the skillet clean.
- Heat olive oil in the same skillet over medium heat.
- Add fennel seeds and coriander (if using) and cinnamon; cook for 1 minute, or until fragrant, stirring constantly.
- Add parsnips, carrots, and minced garlic to the skillet.
- Cook for 10-12 minutes, or until vegetables are tender, stirring occasionally.
- Remove from heat and stir in cilantro, lemon zest, lemon juice, salt, and pepper.
- Drizzle with additional olive oil (optional).
- Serve immediately or prepare ahead: Transfer to a microwave-safe casserole dish, cover, and refrigerate for up to 24 hours. To reheat, microwave covered with plastic wrap on high for 7-8 minutes.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
26g
Fat
4g
Carbs
6g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Side Dishes Vegetables American Asian Dinner Party Holiday Event Vegetarian Dietary Spicy Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Northeastern United States Low In Something Carrots Taste Mood
