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Nutrition Facts
Serving Size 1 (147g) Recipe makes 10 servings
Calories 126
Calories from Fat 51		(40%)
Amount Per Serving		%DV
	Total Fat 5.7g	8%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 176mg		7%
Potassium 430mg		12%
Total Carbohydrate 18.7g		6%
	Dietary Fiber 4.7g	18%
	Sugars 6.6g
Protein 1.4g		2%
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Aromatic Parsnips and Carrots

Recipe #159863 | 30 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Sharon123
Mar 14, 2006

Parsnips and carrots with lemon, garlic, fennel and cinnamon! A must try! Adapted from Better Homes & Gardens magazine.

SERVES 10 (change servings and units)

Ingredients

1 1/2 lbs small parsnips, peeled, halved lengthwise
1 1/2 lbs baby carrots, peeled, halved lengthwise
3 tablespoons olive oil
3/4 teaspoon fennel seed, crushed
1/2 teaspoon ground coriander (optional)
1/4 teaspoon ground cinnamon
4-5 garlic cloves, thinly sliced
2 tablespoons chopped fresh cilantro
1 teaspoon lemon peel, finely shredded
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 tablespoon extra virgin olive oil

Directions

1
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.
2
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!
3
Make ahead tip:.
4
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.

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Featured Reviews for This Recipe

From: Lynne the Pirate Queen

On Dec 21, 2008

Loved this! I'd never tried parsnips before, so this was a wonderful way to introduce a new veggie into my diet. I needed to make this a truly "make-ahead" dish, so I followed the method that Bergy shared in her review, but otherwise made as directed for the most part; I used the coriander but had to do without the cilantro (had none), and used dried ornage peel instead of the fresh lemon peel. In spite of boiling the parsnips a little too long, this came out just right... GREAT flavors! As it was baking in my oven, my roomie couldn't get over how wonderful it smelled. I had NO leftovers, even though I made the full recipe and there were only 5 of us at dinner. Thanks for sharing!

0 people found this review helpful

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From: White Rose Child

On Apr 20, 2008

As past reviewers have said, the blend of flavors in this dish is fantastic. I used regular carrots, quartered, and sprinkled each serving with coarse salt. Delish. But whaddya mean, ten servings- as a side dish we got six out of it! This is a keeper!

1 person found this review helpful

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From: Bergy

On Aug 29, 2006

5 star all the way! The combination of herbs, spices and lemon combined with the natural flavor of the carrots & parsnip is wonderful. I followed the ingredients exactly however I cooked the recipe differently. I made it a true do ahead recipe. I cooked the carrots & parsnips and arranged them in a baking dish - mixed the Olive oil, fennel seeds, coriander, cinnamon & garlic then spread this mixture over the veggies.covered the dish with foil and refrigerated it until 45 minutes before dinner. I mixed the cilantro, lemon peel & lemon juice & extra 1 tbsp oil together-covered and set it aside. I did all of this in the morning , . Popped it in a 350 oven, foil covered. Baked for 30 minutes, removed the foil and sprinkled the coriander mixture over the veggies - back into the oven for apprx 15 minutes 6" from the broiler and the vegetables browned nicely. Love this dish thanks Sharon123 for posting Hope you don't mind that I cooked it a little differently

3 people found this review helpful

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From: Studentchef

On Nov 15, 2007

These were really good, I enjoyed them alot. I like the blend of lemon juice and peel with the spices. I used two large garlic cloves instead of five, but I wished I had put another one in there.

2 people found this review helpful

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