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Braised Carrots and Parsnips

Photo: Hector Sanchez
Prep time 15 mins
Cook time 40 mins
Yield Makes 6 servings (serving size: 1 1/3 cups veggies)
Prep:15 minutes; Cook: 40 minutes.


  • 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

Nutrition Information

  • calories 280
  • fat 10.2 g
  • satfat 1.6 g
  • monofat 6.9 g
  • polyfat 1.3 g
  • protein 5 g
  • carbohydrate 46 g
  • fiber 10 g
  • cholesterol 1 mg
  • iron 2 mg
  • sodium 283 mg
  • calcium 142 mg

How to Make It

  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.