Braised Carrots and Parsnips

Name: Braised Carrots and Parsnips
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 8 mediums carrots, peeled and cut in large chunks on the bias; 1 teaspoons coriander seed; 1 large handful parsley leaves, finely chopped; 4 cloves garlic, smashed; 79 milliliters low-fat plain yogurt; 59 milliliters olive oil; 1 Tbsp paprika; 8 mediums parsnips, peeled, woody core removed and cut in large chunks; 1 large red onion, diced; 2 teaspoons salt, plus more to taste

Need a gluten free, primal, and vegetarian side dish? Braised Carrots and Parsnips could be a tremendous recipe to try. This recipe serves 6. One portion of this dish contains around 4g of protein, 10g of fat, and a total of 291 calories. From preparation to the plate, this recipe takes approximately 55 minutes. If you have olive oil, salt, parsley leaves, and a few other ingredients on hand, you can make it.

Instructions

Heat 3 TBSP olive oil in medium pot over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add onion and garlic, stirring occasionally until soft and glistening (6 minutes).

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Garlic

Onion

Add paprika, half the coriander, and salt; cook until oil turns deep red (about 1 minute).

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Coriander

Paprika

Salt

Cooking Oil

Add carrots, parsnips, and just enough water to cover (about 3 cups).

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Parsnip

Carrot

Water

Bring to a simmer and cook until carrots are tender (20 minutes).

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Carrot

Remove veggies with slotted spoon; keep cooking liquid until thick and slightly reduced (about 10 minutes more). Season with pepper to taste; return veggies to broth.

Ingredients you will need

Pepper