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Middle Eastern Spiced Carrots and Parsnips

By The Canadian Living Test Kitchen

Tested till perfect

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Middle Eastern Spiced Carrots and Parsnips

This recipe makes 8 servings

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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

Paprika and cumin tame the sweetness of carrots and parsnips.

Ingredients

  • 5 large carrots, (about 1-1/4 lb/625 g)
  • 5 large parsnips, (about 1-1/4 lb/625 g)
  • 3 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 2 tbsp wine vinegar
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp minced fresh parsley

Preparation

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.

Source : Canadian Living Magazine: December 2006

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