Middle Eastern Spiced Carrots and Parsnips
37 people added this to their Recipe Box
This recipe makes 8 servings
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
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.
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
- Keywords : Sides; Vegetarian; Boil/Simmer; Skillet; Carrots; Parsnips;
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