Braised Carrots and Parsnips

Prep:15 minutes; Cook: 40 minutes.

Yield:

Makes 6 servings (serving size: 1 1/3 cups veggies)

Recipe Time

Prep: 15 Minutes
Cook: 40 Minutes

Nutritional 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

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

Preparation

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.

Note:

Sarah Copeland,

November 2012