Paprika and cumin tame the sweetness of carrots and parsnips.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2006
Ingredients
Method
Peel and cut carrots and parsnips into 2- x1/2- x1/4-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. Makes 8 servings.
Nutritional facts Per serving: about
- Sodium 396 mg
- Protein 1 g
- Calories 112.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 16 g
%RDI
- Iron 6.0
- Folate 21.0
- Calcium 4.0
- Vitamin A 102.0
- Vitamin C 20.0
