Tuesday, March 26, 2013
I fixed the above carrots and parsnips for my work lunches this week, because I had a lot of parsnips from my vegetable box to use up, and was pleasantly surprised at how tasty they were for a truly quick and easy dish. Parsnip-haters could make it with just carrots, or try substituting some nice rutabagas. This much will serve 2-4 people, depending on your appetites and what you're eating along with it.
a small onion, julienned
parsnips, about a pound, trimmed, peeled and cut into pieces about 2"x1/2"x1/2"
carrots, about a pound, trimmed and cut into pieces about 2"x1/2"x1/2"
a few grinds of pepper
Cook the onion with the oleo over medium heat in a frying pan which has a lid and is big enough for the remaining ingredients to easily fit in. When it's translucent and beginning to turn golden, add the parsnips and carrots and let them cook for a few minutes, stirring frequently, till their color begins to change. Add the water, tamari and pepper, put the lid on the pan, and turn the heat down to medium-low. Check after five minutes to make sure there's still a little water in the bottom of the pan, and let cook for a total of about seven minutes--till the thickest parts of the carrots are just tender.