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Ingredients
| parsnips: 1 lb |
| carrots: 1 lb |
| olive oil: 1 Tbl |
| fennel seed (whole): 3/4 tsp |
| ground cinnamon: 1/4 tsp (& ground coriander) |
| garlic: 4 cloves |
| fresh cilantro (coriander): 2 tsp |
| black pepper: 1/8 tsp |
| salt: 1/2 tsp |
Aromatic Parsnips and Carrots
Credit: www.bhg.com
User rating:
-
Prep Time
35 min -
Cook Time
20 min -
Servings
10 serving(s)
Tags
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1. Cut any long parsnips and carrots in half crosswise. In a very large skillet, cook parsnips, covered, in small amount of boiling salted water for 2 minutes. Add carrots; return to boiling. Cook for 4 minutes more. Drain; set aside. Carefully wipe skillet dry.
2. Heat the 3 tablespoons oil in same skillet over medium heat. Add fennel seeds, coriander, and cinnamon. Cook about 1 minute or until fragrant, stirring occasionally. Add parsnips, carrots, and garlic. Cook 10 to 12 minutes or until vegetables are tender, turning occasionally. Remove from heat.
3. Transfer to 2-1/2- or 3-quart microwave-safe casserole. Cover; refrigerate up to 24 hours. To serve, microcook, covered with lid or vented plastic wrap, on high (100% power) for 7 to 8 minutes, stirring once. Stir in cilantro, lemon peel and juice, salt, and pepper. Drizzle with olive oil. Makes 10 to 12 servings.
To serve right away: Chilling step may be omitted. Stir in cilantro, lemon peel, lemon juice, salt, and drizzle with olive oil at the end of Step 2.