Carrots and Parsnips

Eat on their own or accompany a main course.

  • 2 tablespoons olive oil
  • ¾lb (350g) parsnips, peeled, cut into ½” cubes
  • ¾lb (350g) medium carrots, peeled, cut into ½” cubes
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely chopped fresh rosemary or ¼ teaspoon dried
  • ⅓ cup vegetable or chicken broth, or water
  • Salt and pepper
  • 2 finely chopped cloves garlic.
  • 2 tablespoons unsalted butter
  • 1 to 2 teaspoons fresh lemon juice

Cooking procedure:

  1. Heat oil and butter at Warm setting until butter is melted.
  2. Add parsnips and cook at 350°F (175°C) for 5 minutes, stirring occasionally.
  3. Add carrots and cook until parsnips and carrots are brown and almost tender, about 5 to 8 minutes, stirring occasionally.
  4. Add garlic and stir-fry for 30 seconds.
  5. Reduce heat to 200°F (95°C).
  6. Add broth and rosemary and simmer, covered, until vegetables are just tender, about 3 minutes. Uncover.
  7. Increase heat to 275°F (135°C); boil until liquid has evaporated.
  8. Stir in lemon juice, parsley, and salt and pepper to taste.

4 servings

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