Rating: 4.5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary test

prep:
35 mins
chill:
1 day
cook:
20 mins
microwave:
7 mins
total:
50 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

130 calories; fat 6g; saturated fat 1g; carbohydrates 20g; mono fat 4g; poly fat 1g; insoluble fiber 6g; sugars 6g; protein 2g; vitamin a 7239.9IU; vitamin c 14.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 52.4mcg; sodium 171mg; potassium 490mg; calcium 50.5mg; iron 0.7mg.
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