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- 1 1/2 pounds small parsnips, peeled and halved lengthwise
- 1 1/2 pounds small carrots, peeled and halved lengthwise
- 3 tablespoons olive oil
- 3/4 teaspoon fennel seeds, crushed
- 1/2 teaspoon ground coriander (optional)
- 1/4 teaspoon ground cinnamon
- 4 cloves garlic, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon finely shredded lemon peel
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
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.
- Chilling step may be omitted. Stir in cilantro, lemon peel, lemon juice, salt, and drizzle with olive oil at the end of Step 2.
- Servings Per Recipe 10,
- cal. (kcal) 130,
- Fat, total (g) 6,
- sat. fat (g) 1,
- carb. (g) 20,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 6,
- pro. (g) 2,
- vit. A (IU) 7240,
- vit. C (mg) 15,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- sodium (mg) 171,
- Potassium (mg) 490,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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