Aromatic Parsnips and Carrots

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Aromatic Parsnips and Carrots 

 

1 1/2 pounds small parsnips, peeled and halved

lengthwise

1 1/2 pounds small carrots, peeled and halved lengthwise

3

tablespoons olive oil

3/4 teaspoons fennel seeds, crushed

1/2 teaspoon

ground coriander

1/4 teaspoon cinnamon

4 cloves garlic, thinly sliced

2

tablespoons chopped fresh cilantro

1 teaspoon finely shredded lemon peel

2

tablespoons lemon juice

1/2 teaspoon salt

1/8 teaspoon freshly ground

black pepper

1 tablespoon olive oil

 

Cut any long parsnips and carrots in half

crosswise. In a very large skillet, cook parsnips, covered, in a small amount of

boiling salted water for 2 minutes. Add carrots, return to boiling. Cook for 4

minutes more. Drain, set aside. Carefully wipe skillet dry.

Heat the 3

tablespoons oil in the same skillet over medium heat. Add fennel seeds,

coriander, and cinnamon. Cook about 1 minute or until fragrant, stirring

occasionally. Add lemon juice, lemon peel, salt, pepper, garlic and olive oil,

cook till tender. Add cilantro, stir and serve. Serves 4.

 

 

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