Braised carrots and parsnips

Name: Braised carrots and parsnips
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/4 cup olive oil; 1 large red onion chopped; 4 clove garlic smashed; 1 tbsp paprika; 1/2 tsp coriander seed; 2 tsp salt; 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 tsp black pepper

cherry.vichi @cook_3186737

Grants Pass, Oregon

Braised carrots and parsnips

cherry.vichi @cook_3186737

Saved

Ingredients

15 mins

6 servings

1/4 cupolive oil
1 largered onion chopped
4 clovegarlic smashed
1 tbsppaprika
1/2 tspcoriander seed
2 tspsalt
8 mediumcarrots peeled and cut in large chunks on the bias
8 mediumparsnips peeled woody core removed and cut in large chunks
1 largehandful parsley leaves finely chopped
1/3 cuplow fat plain yogurt
1/4 tspblack pepper

Saved

Steps

15 mins

1

Heat 3 tablespoons olive oil in medium pot over medium heat add onion and garlic stirring occasionally until soft and glistening 6 minutes add paprika half of 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 tablespoon 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 on a platter with some cooking liquid serve with yogurt coriander sauce