SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Aromatic Parsnips and Carrots

Makes: 10 to 12 servings
Prep 35 mins Chill Up to24 hrs Cook 20 mins Microwave 7 mins Start to Finish 50 mins
Aromatic Parsnips and Carrots
Ingredients
  • 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
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 KitchenTo 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)
  • 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 (g) 52,
  • sodium (mg) 171,
  • Potassium (mg) 490,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe