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Chunky Carrots with Parsnips and Scallions
1 pound carrots, cut into 1" chunks
1/2 pound parsnips, cut into 1" chunks
2 tablespoons olive oil
1 tablespoon minced scallions
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
dash freshly ground black pepper
pinch freshly grated nutmeg
1 teaspoon lemon juice
Steam or parboil carrots and parsnips until just tender. Drain well.
In a medium-size skillet, heat oil over low heat. Add scallions and garlic and cook for 1 minutes. Add parsley, basil, pepper, and
nutmeg. Add carrots and parsnips and heat through for 1 or 2 minutes or until coated with oil. Sprinkle with lemon juice.
Serves 4.
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Chunky Carrots with Parsnips and Scallions
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chunky Carrots with Parsnips and Scallions
1 pound carrots, cut into 1" chunks
1/2 pound parsnips, cut into 1" chunks
2 tablespoons olive oil
1 tablespoon minced scallions
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
dash freshly ground black pepper
pinch freshly grated nutmeg
1 teaspoon lemon juice
Steam or parboil carrots and parsnips until just tender. Drain well.
In a medium-size skillet, heat oil over low heat. Add scallions and garlic and cook for 1 minutes. Add parsley, basil, pepper, and
nutmeg. Add carrots and parsnips and heat through for 1 or 2 minutes or until coated with oil. Sprinkle with lemon juice.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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