Categories: Vegetables

Ingredients

• 1 1/2 lb. small parsnips, peeled and halved lengthwise
• 1 1/2 lb. small carrots, peeled and halved lengthwise
• 3 Tbsp. olive oil
• 3/4 tsp. fennel seeds, crushed
• 1/2 tsp ground coriander (opt.)
• 1/4 tsp. ground cinnamon
• 4 cloves garlic, thinly sliced
• 2 Tbsp. chopped fresh cilantro
• 1 tsp. finely shredded lemon peel
• 2 tbsp. lemon juice
• 1/2 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1 Tbsp. olive oil

Directions

1. Cut any long parsnips and carrots in half crosswise. In a very large skillet. cook parsnips, covered, in small amount of boiling salted water for 2 minutes. Add carrots, return to boiling. Cook for 4 minutes more. Drain; set aside.

2. Carefully wipe skillet dry. heat the 3 Tbsp. oil in same skillet over medium heat. Add fennel seeds, coriander, and cinnamon. Cook about 1 minute or until fragrant, stirring occasionally.

3. Add parsnips, carrots and garlic. Cook 10 to 12 minutes or until vegetables are tender, turning occasionally. Remove from heat. Stir in cilantro, lemon peel and juice, salt and pepper. Drizzle with olive oil.

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