![]() CARROTS AND PARSNIPS RECIPE FREEIf you would like to add some extra colour or protein to this meal, feel free to add frozen peas, cooked chickpeas or cooked shredded chicken at the end of the cooking process when you add the butter and parmesan, allowing it to heat through before serving. Cover and cook for 6-7 minutes or until vegetables are crisp-tender. Cook over medium-high heat until mixture comes to a boil. Combine the pancake syrup, orange juice, orange zest and salt pour over carrot mixture. Serve hot, topped with slices of jarred roasted red capsicum for acidity and brightness. In a large skillet, cook and stir carrots and parsnips over medium heat in butter for 5 minutes. Meanwhile, in a small bowl, combine maple syrup and mustard. 6.Add the butter and parmesan and stir to melt. Place parsnips, carrots, onions, oil and thyme in prepared baking dish, toss until veggies are well coated with oil.5.Add the broth and water, bring to a boil then turn the heat to very low and let it simmer with the lid slightly ajar for 20-30 minutes (giving it a stir every now and then) until the vegetables are fork tender.4.Add the potatoes and parsnips and cook for 5-10 minutes, stirring frequently so they don't catch on the bottom, until the vegetables have soaked up most of the oil.You're adding the carrots before the potatoes and parsnips as they take longer to become tender. 3.Add the carrots and cook for about 3 minutes, stirring frequently so they don't catch on the bottom.2.Add the garlic and rosemary, turn the heat to medium and cook for 1 minute until fragrant and the garlic is just beginning to turn golden (be careful to not let it turn brown, as it will cook further in the next step and could end up burning). ![]() Add the onion and a pinch of sea salt and turn the heat to low, allowing the onion to cook for 5-10 minutes until soft and translucent.
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