Middle Eastern Spiced Carrots and Parsnips
Paprika and cumin tame the sweetness of carrots and parsnips.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 112 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 16 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 396 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 6% |
| vit A | 102% |
| vit C | 20% |
| folate | 21% |
-
5 large carrots (about 1-1/4 lb/625 g)
5 large parsnips (about 1-1/4 lb/625 g)
3 tbsp (50 mL) extra-virgin olive oil
1 clove garlic, minced
2 tbsp (25 mL) wine vinegar
1 tsp (5 mL) paprika
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) minced fresh parsley
Preparation:
Peel and cut carrots and parsnips into 2- x 1/2- x 1/4-inch (5 x 1 cm x 5 mm) sticks. In saucepan of boiling salted water, cover and cook carrots and parsnips just until tender, about 5 minutes. Drain. (Make-ahead: Chill in cold water; drain immediately. Wrap in towel; enclose in plastic bag and refrigerate for up to 24 hours.)
Meanwhile, in skillet, heat oil over medium heat; fry garlic, stirring occasionally, until softened, about 2 minutes. Add vinegar, paprika, cumin, salt and pepper; cook, stirring, until fragrant, about 2 minutes.
Add carrots and parsnips; cook, stirring, until hot, about 1 minute. Toss with parsley.
Meanwhile, in skillet, heat oil over medium heat; fry garlic, stirring occasionally, until softened, about 2 minutes. Add vinegar, paprika, cumin, salt and pepper; cook, stirring, until fragrant, about 2 minutes.
Add carrots and parsnips; cook, stirring, until hot, about 1 minute. Toss with parsley.
Source
Canadian Living Magazine: December 2006
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