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
How to Make It
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).
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.
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.
A new bright taste for root vegetables. Since parsnips, due to their sugar content cook faster than carrots, add the parsnips after the carrots have been cooking for approximately 7 minutes. Yoghurt sauce is refreshing but could be omitted if you're in a hurry but it does add nutrition. Thanks for this addition to my root vegetable cookery.
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