Braised Carrots and Parsnips

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. 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. 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. 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.