This is one of my favorite ways to have parsnips and carrots. (picture is not the greatest--we ate most of them and this is what was left) Note: if you are using old big parnips it is better to parboil first.
2 Tabs olive oil (I used less in my iron skillet
As much parsnips and carrots as you want (you need a really large pan if you are doing a lot)
salt
minced garlic
soy milk, or cream
cayenne pepper
snipped Italian flat leaf parsley (I forgot and I liked it without)
In a large skillet place parsnips and carrot that you have sliced length wise several times. Sprinkle with salt and cook 5-10 minutes covered at a hot enough setting so that they brown nicely, but don't burn. Uncover, turn the vegetables over and add a sprinkling of garlic. Cover and cook 5-10 minutes more until tender and all sides are browned.
Meanwhile heat milk with a sprinkling of cayenne pepper. Add a bit of cornstarch if using soy milk so that it thickens. Serve the veggies with the seasoned milked dribbled over!
2 Tabs olive oil (I used less in my iron skillet
As much parsnips and carrots as you want (you need a really large pan if you are doing a lot)
salt
minced garlic
soy milk, or cream
cayenne pepper
snipped Italian flat leaf parsley (I forgot and I liked it without)
In a large skillet place parsnips and carrot that you have sliced length wise several times. Sprinkle with salt and cook 5-10 minutes covered at a hot enough setting so that they brown nicely, but don't burn. Uncover, turn the vegetables over and add a sprinkling of garlic. Cover and cook 5-10 minutes more until tender and all sides are browned.
Meanwhile heat milk with a sprinkling of cayenne pepper. Add a bit of cornstarch if using soy milk so that it thickens. Serve the veggies with the seasoned milked dribbled over!
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