Carrots and Parsnips

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3/4 pound parsnips, peeled, cut into 1/2-inch dice
  • 3/4 pound medium carrots, peeled, cut into 1/2-inch dice
  • 2 cloves garlic, minced
  • 1/3 cup vegetable or chicken broth, or water
  • 1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried
  • 1 to 2 teaspoons fresh lemon juice
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Salt and pepper

Heat oil and butter at Warm until butter is melted. Add parsnips; cook at 350° for 5 minutes, stirring occasionally. Add carrots; cook until parsnips and carrots are brown and almost tender, about 5 to 8 minutes, stirring occasionally. Add garlic; stir-fry 30 seconds. Reduce heat to 200°. Add broth and rosemary; simmer, covered, until vegetables are just tender, about 3 minutes. Uncover. Increase heat to 275°; boil until liquid is evaporated. Stir in lemon juice, parsley, and salt and pepper to taste.

4 servings

Recipe from Eclectic Electric Skillet Cookbook

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