Aromatic Parsnips and Carrots
pounds small parsnips, peeled and halved lengthwise
pounds small carrots, peeled and halved lengthwise
tablespoons olive oil
teaspoon fennel seeds, crushed
teaspoon ground coriander (optional)
teaspoon ground cinnamon
cloves garlic, thinly sliced
tablespoons chopped fresh cilantro
teaspoon finely shredded lemon peel
tablespoons lemon juice
teaspoon freshly ground black pepper
tablespoon olive oil
- 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.
- 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.
- 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),
- 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