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Aromatic Parsnips and Carrots

Prepare this vegetable side dish ahead; chill up to 24 hours, then microwave, stir, and serve.

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  • Makes: 10 servings
  • Prep: 35 mins
  • Chill: Up to 24 hrs
  • Cook: 20 mins

Aromatic Parsnips and Carrots

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.
  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.

From the Test Kitchen

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.

Nutrition Facts (Aromatic Parsnips and Carrots)

  • Per serving:
  • 130 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 0 mg chol.,
  • 171 mg sodium,
  • 20 g carb.,
  • 6 g fiber,
  • 6 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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