"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Parsnips and Carrots Recipe

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This recipe for Parsnips and Carrots, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Zita Schneider
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. small parsnips, peeled and halved lengthwise, 1 1/2 lb. small carrots peeled and halved lengthwise, 3 TBL. olive oil, 2/4 tsp. crushed fennel seeds, 1/2 tsp coriander, 14 tsp. ground cinnamon, 4 cloves garlic thinly sliced,
2 TBL. chopped fresh cilantro, 1 tsp. lemon zest, 2 TBL. lemon juice, 1/2 tsp salt, 1/2 tsp coarse black pepper, 1 tbl. olive oil.

Directions:
Directions:
Cook parsnips in small amount of boiling salted water for 2 minutes, add carrots return to boiling and cook for 4 minutes. Drain and set aside. Put olive oil in fry pan and add herbs and spices. Heat until aromatic. Add carrots and parsnips to reheat and serve.

 

 

 

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