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Pan-roasted carrots and parsnips

Servings: 3

Servings: 3
  • Three medium carrots, cut into ¼” sticks
  • An equal amount of parsnips, cut the same size
  • 1 Tbl olive oil
  • 1 to 2 tsp minced garlic
  • ¼ tsp salt
  • ½ c water
  1. In a frying pan with a lid, sauté the carrots and parsnips in the olive oil until they are sizzling and just starting to brown.
  2. Sprinkle the salt over.
  3. Quickly: Add the garlic and give a quick stir. Don’t let the garlic burn.
  4. Immediately add the water, and put the lid on to catch the steam.
  5. Cook for about 5 minutes. Ideally, the roots will be cooked just about the time the water boils away completely.
  6. Uncover and cook a couple minutes longer, letting all the water boil away. The roots should start to caramelize, but don’t let them burn.
  • Technique is everything on this dish. Other root veg and cauliflower would also take nicely to this preparation.

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