Recipes
Sautéed Parsnips and Carrots
8 servings
40 minutes total (Active 25 minutes)
Shopping list
Ingredients
- 1 lb fresh carrots
- 1 lb fresh parsnips
- ¾ cup pitted dates
- 2 tablespoons fresh oregano
- 1 lemon, for juice
- 2 tablespoons olive oil
- 6 cloves garlic
- 1 cup water
- 2 teaspoons reduced-sodium chicken (or vegetable) broth base
- 2 tablespoons garlic-herb butter
Steps
- Peel carrots and parsnips and chop into 1-inch pieces. Chop dates and oregano. Juice lemon (2 tablespoons).
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil in pan, then add parsnips, carrots, and garlic; cook 18–20 minutes, stirring occasionally, until vegetables are lightly browned and beginning to soften.
- Stir in water, broth base, oregano, dates, and butter until combined. Cook 10–12 more minutes, stirring occasionally, until most of the liquid has evaporated and vegetables are desired tenderness. Stir in lemon juice. Serve.
Amount per ⅛ recipe serving: Calories 160, Total Fat 6g, Sat Fat 2.5g, Trans Fat 0g, Chol 10mg, Sodium 60mg, Total Carb 27g, Fiber 5g, Sugars 13g, Protein 2g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%