Braised Carrots and Parsnips |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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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 |
Directions:
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. 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. 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.
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