Wednesday, July 14, 2010

Sauteed Carrots and Parsnips

Alyssa chose this recipe and made this side dish the other day. It is the first time Alyssa and Joshua remember having parsnips. Alyssa chopped the vegetables a little smaller than a 1-inch dice--which worked wonderfully for the relatively quick cooking time called for. We all thought this was a delicious vegetable side dish!

Sauteed Carrots and Parsnips

1 tablespoon olive oil
2 medium carrots, peeled and cut into 1-inch dice
2 medium parsnips, peeled and cut into 1-inch dice
2 scallions, chopped
1 teaspoon dried oregano
½ cup chicken broth
Salt and freshly ground black pepper to taste

Heat the oil in a large skillet over medium-high heat. Add the carrots, parsnips, and scallions and cook, stirring for 2 minutes. Add the oregano and cook for 1 minute, until fragrant. Add the broth and simmer until it is absorbed and the vegetables are fork-tender, about another 3 minutes. Season with salt and pepper and serve.

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