Middle Eastern Spiced Carrots and Parsnips

Author: Canadian Living

Paprika and cumin tame the sweetness of carrots and parsnips.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2006

Ingredients

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

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
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 102.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Middle Eastern Spiced Carrots and Parsnips

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