Ingredients

• 1-1/2  lb. small parsnips, peeled and halved lengthwise
• 1-1/2  lb. small carrots, peeled and halved lengthwise
• 3  Tbsp. olive oil
• 3/4  tsp. fennel seeds, crushed
• 1/2  tsp. ground coriander (optional)
• 1/4  tsp. ground cinnamon
• 4  cloves garlic, thinly sliced
• 2  Tbsp. chopped fresh cilantro
• 1  tsp. finely shredded lemon peel
• 2  Tbsp. lemon juice
• 1/2  tsp. salt
• 1/8  tsp. freshly ground black pepper
• 1  Tbsp. Olive oil

Directions

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. Stir in cilantro, lemon peel and juice, salt, and pepper. Drizzle with olive oil. Makes 10 to 12 servings.

3. Make-Ahead Tip: Prepare through Step 2. 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. Serve as above.