Holiday Rush

☰ Menu
Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Side Dishes Vegetables American Asian Dinner Party Holiday Event Vegetarian Dietary Spicy Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Northeastern United States Low In Something Carrots Taste Mood

Aromatic Parsnips And Carrots

Parsnips and carrots with lemon, garlic, fennel and cinnamon! A must try! adapted from better homes & gardens magazine.

Steps

Cut any long parsnips or carrots in half crosswise.
In a very large skillet , cook parsnips , covered , in a small amount of boiling salted water for 2 minutes.
Add carrots , return to boiling.
Cook 4 more minutes.
Drain , set aside.
Carefully , wipe skillet dry.
Heat the 3 tbls.
Oil in the same skillet over medium heat.
Add the fennel seeds , coriander , and cinnamon.
Cook about 1 minute or until fragrant , stirring occasionally.
Add the parsnips , carrots and garlic.
Cook 10 to 12 minutes , or until tender , turning occasionally.
Remove from the heat.
Stir in cilantro , lemon peel and juice , salt , and pepper.
Drizzle with the olive oil.
Enjoy !.
Make ahead.
Prepare through wiping the skillet dry.
Transfer to a 2 1 / 2-3 quart microwave safe casserole dish.
Cover , and refrigerate up to 24 hours.
To serve , microwave , covered with plastic wrap on high 7-8 minutes.

Ingredients

parsnips, baby carrots, olive oil, fennel seed, ground coriander, ground cinnamon, garlic cloves, fresh cilantro, lemon peel, lemon juice, salt, fresh ground black pepper, extra virgin olive oil