Braised Carrots And Parsnips Recipe

Name: Braised Carrots And Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 large red onion, diced; 4 cloves garlic, smashed; 1 tablespoon paprika; 1/2 teaspoon coriander seed; 2 teaspoons salt, plus more to taste; 8 medium carrots, peeled and cut in large chunks on the bias; 8 medium parsnips, peeled, woody core removed and cut in large chunks; 1 large handful parsley leaves, finely chopped; 1/3 cup low-fat plain yogurt; 1/4 teaspoon black pepper

Servings: persons

1/4 cup olive oil
1 large red onion, diced
4 cloves garlic, smashed
1 tablespoon paprika
1/2 teaspoon coriander seed
2 teaspoons salt, plus more to taste
8 medium carrots, peeled and cut in large chunks on the bias
8 medium parsnips, peeled, woody core removed and cut in large chunks
1 large handful parsley leaves, finely chopped
1/3 cup low-fat plain yogurt
1/4 teaspoon black pepper

1
Heat 3 TBSP olive oil in medium pot over medium heat. Add onion and garlic, stirring occasionally until soft and glistening (6 minutes). Add paprika, half the coriander, and salt; cook until oil turns deep red (about 1 minute). Add carrots, parsnips, and just enough water to cover (about 3 cups).
2
Bring to a simmer and cook until carrots are tender (20 minutes). 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.
3
Heat remaining TBSP oil in small skillet over medium heat. Add rest of coriander and toast for a minute. Stir parsley into yogurt; season with salt and pepper. Transfer to serving bowl; drizzle on flavored coriander oil. Spoon vegetables onto platter with some cooking liquid. Serve with yogurt-coriander sauce.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup olive oil, 1 large red onion, diced, 4 cloves garlic, smashed, 1 tablespoon paprika, and more.

Yes, Braised Carrots And Parsnips falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Carrots And Parsnips

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